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Herbed Fettuccini Alfredo

Recipe From: Liz Barbour

Cooked Pasta, 1-pound package, cooked*

6 Tbs butter

5 cloves of garlic, chopped

1 1/2 cups of heavy cream

1 cup of Parmegiano Reggiano, grated

¼ cup fresh flat leafed parsley, chopped

¼ cup Arugula, chopped

2 Tbs fresh rosemary, chopped, fine

Salt and pepper to taste

1. Heat a large sauté pan with the butter and the chopped garlic. Cook the garlic on a low heat for 2 minutes (do not brown).

2. Add the heavy cream to the garlic and bring to boil over medium-high heat. Simmer for 3 minutes.

3. Add the cheese and simmer gently for about 1 minute to thicken.

4. Pour the sauce over the pasta and stir to coat.

5. Finish by adding the chopped herbs and season with salt and pepper to taste.

*Notes

Cooking Pasta Ahead of time:

1. Cook your pasta aldante (until there is a slight bite to it).
2. Strain the pasta and run cold water through it until it is cooled.
3. Put the cold pasta in a plastic bag and add 2 Tbs of olive oil. Seal the bag and squish to coat the pasta with the oil. Refrigerate.

Heating Cooked Pasta:

1. Fill a large pot with water and bring to a boil.
2. Just before serving drop the cooked pasta into the boiling water and immediately pour the pasta into a strainer. Serve with sauce.