“Life doesn’t exist anywhere but in the moment.” – Sarah Susanka
This has been a week filled with strange moments to end January… like temperatures in the 50s! We stopped at the Art Shanty Project on Lake Harriet on Sunday… cloudy but at least the ice was thick enough to support the artists and visitors on the lake… it continues weekends through February 11. We went to Minnehaha Falls to see the falls flowing in the winter… and then to Pumphouse Creamery for my favorite homemade ice cream, not as heavy and rich as many… seems crazy to be sitting outside, eating ice cream the last week in January!!!
RECIPE OF THE WEEK
When my son called to ask if I had posted the recipe yet for the fettucine alfredo we had a few weeks ago I decided it was time to post. It doesn’t have as much butter as others I have posted… this one is lighter, super quick and easy. With so few ingredients, it is more important than ever to use top quality ingredients.
QUICK and EASY FETTUCINE ALFREDO
- 1 pound fettuccine pasta (slow dried DeCecco brand)
- 2 tablespoons unsalted butter
- 2 teaspoons minced garlic
- 1 pint heavy whipping cream
- 1 cup grated Parmesan cheese (Bel Gioioso)
- 1/2 teaspoon garlic pepper
Cook noodles as directed on package.
While the noodles are cooking, add 2 tablespoons butter to a pan and let melt. Add the minced garlic and saute for 1-2 minutes.
Add whipping cream and bring to a simmer. Add 1 cup freshly grated Parmesan cheese and mix well. (Sauce will thicken)
Add pasta and mix until covered. Top with garlic pepper and salt as desired, and more Parmesan cheese.
Add grilled chicken or shrimp and peas, if desired.
