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Pour the Classico Alfredo sauce (I prefer the roasted garlic flavored one) into a saucepan on low heat. Pour milk into the now empty alfredo sauce jar. Fill it to 3/4 full and then add the cornstarch. Screw the lid back on and shake vigourously. Add the milk constarch mixture to the Alfredo sauce in the pan. Keep on low heat, stirring often until thickened.
Just before serving, stir in the lemon juice.
In another pot, start cooking the fettucini noodles in boiling water. If you don't have any fettucini on hand, use any regular pasta.
While the other sauce and pasta are cooking, chopped all the fresh vegetables into seperate bowls to serve as toppings of choice.
Add a side of either: cooked chicken strips, ready to serve shrimp, or cooked scallops.
Place a layer of noodles in each plate, laddle on some of the sauce, add toppings of choice and sprinkle with sesame seeds.
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