Fettucine Alfredo

One of the few things everyone, including Rayna, will eat in this godforsaken house. In fact, it is what I made for lunch. I am fairly sure that the sun dried tomatoes are not a part of authentic fettucine alfredo, but they make a lovely tangy addition.

Fettucine noodles*

3 tbs butter
3 tbs flour
3 cloves garlic, pressed or minced
1 c half-and-half
1/3 c grated parmesan
2 tbs parsley, snipped
1 tbs fresh basil, chopped
1 c sliced white mushrooms
2 green onions, sliced
1 cup broccoli florets, cut into pieces
1 pkg sun-dried tomatoes

*Uh, we have a huge family, full of boys, so we tend to eat a whole BOX at a time. Adjust accordingly.

1. Melt butter in large skillet. Add garlic and green onion and sautee until softened.
2. Stir in flour, cheese, and half-and-half, heat stirring until bubbly and smooth.
3. Add herbs, mushrooms, broccoli, tomatoes and cook stirring occasionally until vegetables are soft and cooked.
4. Serve over pasta. Top with additional grated parm if desired.