Jason loves to say that when we met I was a starving college student and he fed me. “Hey Leah, want to get lunch?” “SURE!” What can I say, the way to this college gal’s heart was through my stomach and looks like not much has changed.
His “signature” dish was fettuccine Alfredo with sun-dried tomatoes and scallions in a chardonnay cream sauce. Oh, he was a fancy one, alright! It took me about two dinners worth of his “homemade” fettuccine (which never had any visible sun-dried tomatoes or scallions), to figure out that he was getting a whole lot of help from the frozen aisle of Trader Joe’s. Ha!
So, this Valentine’s Day I’m making him his favorite, the homemade version of Fettuccine Alfredo with Sun-dried Tomatoes and Scallions. It’s so easy to make, even a college student could do it, no frozen pasta required.
Start by boiling one pound of fettuccine. While the pasta cooks make the Alfredo sauce by combining cream and butter in a large skillet over low heat. Real low-calorie diet food right here! Just remember, calories don’t count on holidays, got that?
Next, mix in freshly grated Parmesan cheese, like a whole LOT of it and season to taste with salt and pepper. Keep the sauce on very low heat and whisk frequently until your fettuccine noodle are al dente and drained. Pour your noodles right into that glorious sauce and toss until every strand is well coated. Stir in chopped sun-dried tomatoes and top with a hearty sprinkle of scallions (better known as green onion) and another smattering of Parmesan cheese. The scallions cut through that rich sauce and add a much-needed brightness to the dish!
Serve hot, straight out of the pan with two forks. Or if you are well-mannered, you can certainly serve it in shallow bowls. Hey, I’m all for the fork scenario on Valentine’s Day! Very Lady and the Tramp of you. Don’t forget to serve the fettuccine with a glass or two of chilled white wine…chardonnay perhaps? Ha! Valentine’s dinner is served.
This dish has definitely become part of our couple story…one that makes us both laugh and also remember how young we were and how delicious that frozen meal really tasted to us back then. We’d sit in our sweats on the floor of his apartment around a beat up old coffee table and eat big plates of frozen fettuccine while I did my homework. I swear I could taste the scallions and sun-dried tomatoes! It tasted just as good back then as this homemade version does today.
- 1 pound fettuccine noodles
- 1 stick salted butter
- 1½ cups freshly grated Parmesan
- 1 pint heavy cream
- salt and pepper to taste
- ¾ cup chopped sun-dried tomatoes
- ½ cup chopped scallions
- Cook pasta according to package directions.
- In a large skillet over low heat, melt the butter into the cream. Toss in the Parmesan cheese and whisk to combine.
- Season to taste with salt and pepper.
- Drain the pasta and immediately toss into the Alfredo sauce.
- Mix in chopped tomatoes and garnish with scallions.
- Serve immediately garnished with more Parmesan cheese.