Fettuccine with Fresh Herbs and Cream Sauce
One of the biggest pleasures of the garden or farmers’ market is fresh herbs. From the first feathery sprigs of chives that poke through the spring dirt to potfuls of pine-scented rosemary sold by summer vendors, herbs bring sass and seasonal freshness to the table.
In this recipe they are more than mere accent, they play a main role, so choose the season’s best and brightest. With a simple but luscious cream sauce as the neutral backdrop, you can mix and match them as you like.
The recipe yields about 1 1/2 cups sauce, to be used as lavishly or sparingly as you like.
Servings: 1.5 cups
Ingredients:
1 1/2 cups Organic Valley Heavy Cream
1/4 cup dry white wine
2 tablespoons Organic Valley Butter
1/4 cup Organic Valley Parmesan
3-4 tablespoons finely chopped fresh herbs*
1 teaspoon grated lemon zest
Salt and pepper
12-16 ounces fresh whole wheat fettuccine, boiled until barely tender in salted water
Instructions:
Combine cream, wine and butter in heavy saucepan; simmer very gently, stirring occasionally, until sauce is somewhat thickened, 15-20 minutes. Whisk in Parmesan, herbs and lemon zest. Season with salt and pepper to taste. Toss with hot pasta.
*Chives, cilantro, dill, thyme, parsley, oregano, chervil, fennel leaves, basil, etc. Use less for strong-flavored herbs like rosemary, sage and tarragon.
Variations
- Replace the fresh fettuccine with linguine or other pasta shapes—or used dried pasta
- Use Organic Valley blue cheese crumbles instead of Parmesan
- Add lightly cooked, chopped vegetables to the sauce (zucchini, green beans, spinach, broccoli, etc.).
- Mince a garlic clove and use a fork to press it into a paste; stir this into the sauce as it is simmering.
- Add cooked Organic Valley chicken breast (cut into strips) to the sauce.
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