Dinner had to be quick tonight, with the numerous people coming by to check out our furniture for sale. So I whipped up a pasta dish with a spinach & mushroom alfredo & meatballs. My meatballs were made in advance and frozen… so it was easy to use them in a flash.
Alfredo Sauce is simple and rich. It also provides the basis for myriad variations: possible additions include fresh green peas or asparagus tips, lemon zest, blanched bacon or proscuitto, shrimp or bite-sized pieces of smoked salmon. Pretty much anything other than beef or game can be added to this basic sauce.
The trick to making a good Alfredo is gentle cooking and a proper balance of ingredients: the sauce should be just thick enough to coat the pasta without pooling on the bottom of the dish, but should not be so thick as to be glue-like. The sauce can be made in the time that it takes to bring a pot of water to the boil and cook the pasta; it should be served immediately, otherwise it will thicken and congeal as it cools.
1 cup half & half (or evaporated milk)
1/2 cup melted butter
3/4 – 1 cup grated parmesan cheese
pinch of nutmeg
In sauce pan, heat all ingredients except cheese.
When it comes to a low simmer, take off heat.
Stir in cheese until creamy consistency.
(Adjust to taste by adding more cheese or half & half.)
1 teaspoon garlic
frozen cooked spinach
1/2 cup sliced mushrooms
In a saute pan, add a touch of olive oil and saute garlic.
Add mushrooms and brown.
Add spinach & cook until heated through.
Add this spinach & mushroom mixture to the prepared alfredo sauce.
Stir until fully combined and use with your fave pasta and add ins.
with the sauce for dinner tonight.