Fettuccine alfredo from scratch

1 pkg fettuccine 16 oz
3 tbs butter
3 tbs flour
1-12oz can evaporated milk
2 cups 2% milk
2.5 cups shredded pecorino romano
 
Boil the pasta according to package directions
 In a sauce pan, melt the butter and add the flour.  Stir to make a rue.  Add the evaporated milk gradually.  It will thicken quick.  Add the 2% milk and keep stirring till slightly thickened.  Towards the end add the shredded cheese.  Stir till well blended and melted.  If it’s too thick add a ladle of the pasta water and keep stirring till combined. 
Drain the pasta but keep some of the water.  In a large bowl mix the pasta and the alfredo sauce together till all the pasta is coated.  Enjoy1
 
Food weight 87oz=30C/oz
 
Nutrition Facts
Servings 87.0
Amount Per Serving
calories 30
Total Fat 2 g
Saturated Fat 1 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 5 mg
Sodium 60 mg
Potassium 27 mg
Total Carbohydrate 3 g
Dietary Fiber 0 g
Sugars 1 g
Protein 1 g

 
 

Fettuccine with baby eggplant, zucchini in diced tomato sauce

I just love pasta. I could have it every day. As I was shopping through the grocery store the other day, I thought I'd buy some fettuccine and come up with a recipe to use it. I got tired of the same spaghetti and meat sauce dish. I know I have experimented with Shrimp and Artichoke Hearts with Gluten Free Pasta, Pasta with chicken sausage and butternut squash, or my Eggplant and Penne with Bechamel Sauce - Greek Style, but I needed something different and something quick. I already had the baby eggplant and the zucchini in my fridge, so I came back from the grocery store and since it was time for dinner, I began preparing this dish. It was easy, fast, and within an hour I had dinner on the table. My husband and I loved it. For some reason the fettuccine gave it a different texture/flavor if you will, than the same ordinary spaghetti. So go ahead make it for yourselves. You will enjoy every bit of it. (PS--this is also a nice dish for Lent).

Ingredients (Makes 4 servings – appr. 12oz ea)
8 oz. Fettuccine Noodles
4 oz. baby eggplant
8 oz. zucchini
2 tbsp. olive oil
1/2 cup diced onion
1/2 tsp. chopped garlic
2 tbsp. tomato sauce
14 1/2 oz. diced tomatoes
1/2 cup water
1/2 cup chopped parsley
1/2 tsp. salt
1/2 tsp. pepper

Directions
Cook the fettuccine according to the package directions.

Wash and dice the eggplant and the zucchini (please note that the weight is with the vegetables whole not diced). Dice the onion, chop the garlic and the parsley. Set aside.

In a large saute pan, saute the diced onion and garlic. Add the diced vegetables, the diced tomatoes and tomato sauce, the water and the chopped parsley. Add the salt and pepper. Lower the heat and simmer for about 15-20 minutes till the vegetables are tender but not mushy (they will also cook more when you add the fettuccine noodles. When the pasta is ready drain it and add the pasta to the vegetable sauce. Toss well, sprinkle with pecorino romano cheese and serve. An easy dish that only takes 45 minutes to make. Enjoy!

Nutrition Facts
Serving Size 11.027 oz (312.6g)
Amount Per Serving
Calories 190
Calories from Fat 71
Total Fat 7.9g
Saturated Fat 1.1g
Cholesterol 0mg
Sodium 348mg
Potassium 550mg
Total Carbohydrates 26.9g
Dietary Fiber 3.6g
Sugars 5.5g
Protein 5.2g