Fettuccini Alfredo with Basil and Rosemary

Pasta is similar to noodles, except that it is now available in a variety of shapes, sizes and flavors. Italian by origin, pasta is something that is loved and cherished in every household in US. It also generally involves a quick and easy preparation, coming to your rescue when you need a healthy and filling meal in as little time as possible. Supermarket aisles are full of different kinds of pasta like Penne, bow-tie, spagetti, fettuccini, fusili, tortiglioni, tripoline, pruntalette and more! Its interesting to know the names and the shapes:) and now, considering the health awareness among people, they also sell whole wheat pasta! Fettuccini is my favourite, and I've always loved the smell of basil and rosemary. One another ingredient that I cannot have my pasta witout, is pine nuts! They look like tiny watermelon seeds, and taste great when roasted. So here's my recipe for Fettuccini in Alfredo Sauce with Basil, Rosemary, Pine nuts and sun-dried tomatoes!

1/2 packet of whole wheat pasta - fettuccini
4 tbsp alfredo sauce (I use Classico's) - to make your own sauce, check recipe below
4 tbsp marinara sauce
3 tbsp sun dried tomatoes (optional)
3 garlic cloves - chopped finely
1/2 cup capsicum - chopped finely
1/2 cup onions - chopped finely
4 tbsp olive oil
salt and black pepper - to taste
2 tsp red chilli powder (optional)
a fistful of pine nuts (optional)
2 tsp basil herbs
1 tsp rosemary herbs (optional)

For Alfredo Sauce
1/2 cup butter
2 garlic cloves - minced
2 cups heavy cream or whole milk
1/4 teaspoon white pepper
1/2 cup grated parmesan cheese
3/4 cup mozzarella cheese

For the Alfredo Sauce, Melt butter in medium saucepan over medium to low heat. Add the garlic, cream/milk, white pepper and bring mixture to a simmer. Keep stirring continuously so it does not stick at the bottom. Add the parmesan cheese and simmer sauce for 8-10 minutes or until it has thickened and is smooth. When sauce has thickened add the mozzarella cheese and stir until smooth. Remember to keep stirring constantly.

Take a large pan and fill it with water. Add the pasta to it, and 1 tbsp oil and cook partially covered until the pasta is soft and done.

In a saucepan, add the olive oil and saute the garlic, onions and capsicums for about 2 mins. Then fry the pine nuts for a few seconds, and add the alfredo and marinara sauces.

Add salt, pepper, red chilli powder and sun-dried tomatoes and mix everything together.

Take out the pasta in a serving bowl, pour the sauce over it and toss the noodles so they are coated in the sauce evenly. Sprinkle the basil and rosemary herbs and toss lightly. Serve the garlic Fettucine Alfredo with salad or Garlic Bread! Who needs Olive Garden or Pasta Pomedoro anymore!! As this is something I am always comfortable making, this pasta bowl is on its way to the Tried-Tested-and-True Recipe Roundup!

Similar Recipes
Baked Rigatoni in Marinara Sauce
Asian-Style Sphagetti with Garlic and Cilantro

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Swaruchy said...

Nice one Mansi...U amaze me dear....u dish out recipes almost every other day......Do u cook these specials daily at home..?

Anonymous said...

wow, alfredo and rosemary sounds like a nice flavorful combo!! and I am pine nuts fan too!:)


Anonymous said...

Too much fat in the alfredo sauce, right!! but once in a while its ok:)

first time here, but will surely be abck everyday. loved your desserts!


Mansi said...

Susan, Henry - thanks for taking time to leave comments and welcome to Fun and Food!

Sirisha - I always loved to cook, but now this blog has given me enough inspiration to cook good food everyday! lucky for my husband, huh!?

Anonymous said...

Yummy!!! looks delicious yaar..all the ingredients of my choice!


Padma said...

I like any kind of pasta and ur fettucine with basil and rosemary is simply superb, I can smell from here (East-coast) the aroma of basil ;)

Ruth Daniels said...

Fantastic variation of an already great dish. You certainly know how to spice things up! Thanks for sharing with Presto Pasta Nights.

Anonymous said...

great site! am loving all the pictures and recipes - I'm dying for that Kahlua-Oreo cheesecake! :-)

I have to question this one recipe - basil and rosemary are such strong and unique flavors. I always keep them separate. Do they marry better in the alfredo sauce?

Mansi said...

Bubbles - welcome to Fun and Food, and I'm really glad u r liking it!

I alwasy use rosemary and basil both together in my pasta, and yes, thought it might not be the best together in marinara base, they do go very well with alfredo. But i do use just a few shards of rosemary, the fresh one, and more of basil

PG said...

Sounds like a good staple to have in your repetoire. Thanks for contributing to Tried, Tested and True.

Anonymous said...

Great variation on Alfredo!