• NYT E-Z Dinner - 24

    From Dave Drum@1:2320/105 to All on Thu Jan 25 17:26:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chile Crisp Fettuccine Alfredo w/Spinach
    Categories: Pasta, Chilies, Dairy, Cheese
    Yield: 6 servings

    4 tb Butter
    2 tb Chile crisp; more to taste *
    1 c Heavy cream
    1 lb Dried fettuccine
    5 oz Bag baby spinach
    3/4 c Fine grated Parmesan; more
    - to serve

    * separpate recipe or store bought

    Bring a large pot of salted water to a boil.

    While the water heats, melt the butter with the chile
    crisp in a very large skillet or Dutch oven over low
    heat. Whisk in the cream and keep warm over low. (It
    should steam, not bubble.)

    Cook the fettuccine until al dente according to the
    package directions. Use tongs to transfer the noodles to
    the cream mixture, reserving the pasta water. Add the
    spinach and turn with tongs until the noodles are well

    Add the Parmesan and toss, still over low heat, until
    the noodles are slicked with a creamy sauce, adding a
    spoonful or two of pasta water if needed to loosen the
    sauce. Divide among serving dishes and top with Parmesan
    and more chile crisp, if yourCOd like. Serve immediately.

    By: Genevieve Ko

    Yield: 6 servings

    RECIPE FROM: https://cooking.nytimes.com

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