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Fettucine Alfredo


  • 16 oz./455 g fettuccine
  • 2 cups reduced fat (2%) milk
  • 2 tbsp. all-purpose flour
  • ¼ onion, quartered
  • 2 garlic cloves, peeled
  • 1 tbsp. extra virgin olive oil
  • 1/3 cup white wine
  • 2 tbsp. lemon juice
  • 2 tbsp. Italian flat-leaf parsley, chopped
  • ½ cup Parmesan cheese, grated using Grate ’N Measure® Grater
  • 1 tsp. coarse kosher salt
  • ¼ tsp. black pepper


  1. Cook fettuccine in Microwave Pasta Maker 14 minutes, or until al dente. Drain and set aside.
  2. Combine milk and flour in a small bowl and stir briskly using a whisk until no lumps remain. Set aside.
  3. Place onion and garlic in base of Chop ’N Prep Chef. Cover and pull cord 4-5 times to chop.
  4. Heat oil in saute pan over medium heat.
  5. Add onion and cook 5 minutes or until translucent.
  6. Add the garlic and cook an additional minute.
  7. Add wine and simmer 2 minutes or until the wine has almost completely evaporated.
  8. Add milk mixture and stir constantly, bring to a boil to thicken sauce.
  9. Reduce heat to low and cook 10 minutes, stirring occasionally until sauce has thickened and coats the back of a spoon.
  10. Remove pan from heat and add lemon juice, parsley, Parmesan cheese, salt and pepper.
  11. Add pasta to pan with sauce and toss to coat.
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