Description
This creamy Sun-Dried Tomato Alfredo sauce is rich and flavorful, perfect for pasta or as a dip!
Ingredients
Scale
- 8 ounces fettuccine pasta
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes, chopped
- Salt and pepper to taste
- 2 tablespoons fresh basil, chopped
Instructions
- Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in the heavy cream and bring to a simmer.
- Add the Parmesan cheese and sun-dried tomatoes, stirring until the cheese has melted and the sauce is smooth.
- Season with salt and pepper to taste.
- Toss the cooked fettuccine with the sauce until well coated.
- Garnish with fresh basil and serve immediately.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- This sauce can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 80mg
Keywords: alfredo, sun-dried tomatoes, pasta, creamy sauce