Cook fettuccine according to package directions. Meanwhile, for cheese sauce, cook onion and garlic in butter until tender. Stir in four, bouillon, and pepper. Add milk all at once. Cook and stir until thick and bubbly. Cook and stir 1 minute more. Stir in cheese. Cook and stir until cheese melts. Stir in parsley. Pour sauce over cooked and drained fettuccine and serve. Variation: Prepare as above, except add one 10 oz. package frozen chopped broccoli to pasta after it has simmered for 5 minutes. Add chicken to pasta with cheese sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (197g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 55 (23%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 62.9mg||19 %|
|Sodium 180.3mg||6 %|
|Potassium 510.4mg||13 %|
|Total Carbohydrate 29.9g||9 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 27.1g|
|Protein 18.3g||26 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 244
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!