Cheese Factory Italian Flag Pasta Topped W Fresh Herbed Alfredo
Celebrate the vibrant flavors and colors of Italy with this Cheese Factory Italian Flag Pasta topped with Fresh Herbed Alfredo. This stunning dish brings together three types of fettuccine—classic, spinach, and tomato—to create a tricolor masterpiece inspired by the Italian flag. Each strand is coated in a luxuriously creamy Alfredo sauce infused with garlic, Parmesan cheese, and fresh herbs like basil and parsley, delivering a symphony of rich and aromatic flavors. Perfect for a dinner party or a weeknight indulgence, this 40-minute recipe is as beautiful as it is delicious. Garnished with a sprinkle of fresh herbs and extra Parmesan, this dish is a plateful of Italian comfort that’s both eye-catching and irresistibly flavorful.
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Recipe Information
Ingredients
- 12 ounces Fettuccine pasta
- 4 ounces Spinach pasta (green)
- 4 ounces Tomato pasta (red)
- 4 tablespoons Butter
- 2 cups Heavy cream
- 1.5 cups Parmesan cheese, freshly grated
- 2 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh basil, chopped
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 0.25 teaspoon Nutmeg
Instructions
Bring a large pot of salted water to a boil.
Add 4 ounces of spinach pasta, 4 ounces of tomato pasta, and 4 ounces of plain fettuccine pasta to the boiling water. Cook according to package instructions until al dente, about 8-10 minutes.
Drain the pasta and toss each type separately with a small drizzle of olive oil to prevent sticking. Set aside.
In a large skillet over medium heat, melt the butter.
Add the minced garlic and sauté for 1-2 minutes until fragrant.
Lower the heat and slowly whisk in the cream. Simmer for 3-4 minutes, stirring occasionally.
Gradually whisk in the Parmesan cheese until melted and smooth.
Season the Alfredo sauce with salt, pepper, and nutmeg. Adjust seasoning to taste.
Stir in the chopped parsley and basil, reserving a small amount for garnishing.
To assemble, arrange the spinach (green), tomato (red), and plain fettuccine (white) pasta side by side on each plate for a tri-color effect.
Pour the fresh herbed Alfredo sauce generously over the pasta.
Garnish with the remaining parsley, basil, and an extra sprinkle of grated Parmesan cheese, if desired.
Serve immediately and enjoy this flavorful pasta dish inspired by the colors of the Italian flag!
Nutrition Facts
Calories |
5430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 330.5 g | 424% | |
| Saturated Fat | 189.0 g | 945% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 896 mg | 299% | |
| Sodium | 8453 mg | 368% | |
| Total Carbohydrate | 377.5 g | 137% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 19.5 g | ||
| Protein | 197.1 g | 394% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 4018 mg | 309% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1027 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
