Amy’s Veggie and Fettuccine Alfredo

So, I’m on the hunt for tasty low protein food…. food my family will actually eat too. I was desperate for something tasty from what I had on hand (as I had not shopped low protein….this is something we’re trying again for hubby) This was a HUGE hit so I thought I’d share

2 Tbs olive oil

2 onions, chopped (left in fairly good sized pieces)

1 1/2 tsp sugar (to carmelize onions)

1 bell pepper, chopped

3 carrots, julienned (or just slice them thin)

1 small can of mushrooms WITH their juice

1/4 cup water

1/2 tsp chicken bouillon (opt)

1/4 c butter

1/4 – 1/2 c flour

2 c half and half

1/3 c cooking sherry

salt and pepper to taste

pinch of nutmeg

1/2 c Parmesan cheese

fettuccine noodles, cooked

Heat oil in skillet. Add onions and after 3 min. add sugar. Cook until they begin to soften. Add peppers and cook about 5-7 min until softened and browned. Add carrots, mushrooms with their liquid, water and bouillon. Cover and cook 8 min until carrots are softened. Remove cover and continue cooking to evaporate liquid.

While noodles are cooking, melt butter in small saucepan. Add flour and mix with whisk, cooking for 2-3 min. Add half and half, sherry, salt, pepper, and nutmeg. Cook, stirring continuously, until sauce thickens. Add Parmesan and mix in well.

Combine noodles, vegetables and sauce and serve. Yum! We had this with a side of salad. So good

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