Fresh Tomato Fettuccine Alfredo

A delicious and easy Alfredo sauce bursting with garden fresh flavours.

  • Prep: 10 min
  • Cooking: 10 min - 15 min
Yields 4 servings
fresh tomato fettuccine alfredo

Ingredients

  • 4 tbsp (60 mL) butter
  • 2 garlic cloves minced
  • 2 to 3 tomatoes peeled, seeded and diced
  • 1 cup (250 mL) 35 % cream
  • Salt to taste
  • 1/2 tsp (2 mL) pepper
  • 12 1/2 oz (375 g) fettuccine
  • 1 tsp (5 mL) grated orange peel
  • 2 tbsp (30 mL) chopped fresh basil or fresh parsley
  • 3/4 cup (180 mL) grated Canadian Parmesan cheese

Preparation

Melt 2 tbsp (30 mL) of the butter in large skillet. Add garlic and tomatoes. Cook, stirring, for 3 min. Add cream and bring to boil. Add salt, pepper and orange peel. Remove from heat.

Cook pasta according to package directions, until al dente; drain well.

Toss fettuccine with Cream sauce and remaining butter. Add basil and 1/2 cup (125 mL) of the cheese; combine gently. Sprinkle with remaining cheese.

Tips

Nutrition

Nutritional Information

per serving
Energy: 530 Calories
Protein: 14 g
Carbohydrate: 32 g
Fat: 39 g
Fibre: 2 g
Sodium: 494 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 29 % / 317 mg
Niacin: 22 % / 5 mg
Folate: 35 % / 76 mcg
Vitamin A: 40 % / 399 mcg
Phosphorus: 24 % / 259 mg