Sonoma Fettuccine Alfredo

• 1/2 lb Fettuccine; dried
• 8 oz Sonoma marinated dried tomatoes; (1
• Jar) 1 1/2 cups
• Whipping cream 1 cup
• Parmesan cheese; (3 ounces) grated
• Fresh
• Salt and pepper; to taste
• 3 tb Chives; chopped
• 1/2 ts Nutmeg

Instructions

1. 1

   Cook pasta in large pot of boiling salted water 5 to 8 minutes until just tender; drain well.

2. 2

   2.

3. 3

   Meanwhile, drain tomato marinating oil into large skillet; snip tomatoes in half and reserve.

4. 4

   3.

5. 5

   Add 1/2 cup of the cream to the skillet.

6. 6

   Cook over high heat, stirring constantly, about 3 minutes until slightly thickened.

7. 7

   4.

8. 8

   Reduce heat to medium; add cooked pasta and mix gently.

9. 9

   5.

10. 10

    Add 1/2 cup of the cheese, 1/2 cup of the remaining cream and the reserved tomatoes.

11. 11

    Lift and mix pasta gently.

12. 12

    Repeat with remaining cheese and cream; mix again.

13. 13

    6.

14. 14

    Season with salt and pepper.

15. 15

    Transfer to warmed individual pasta bowls or large platter.

16. 16

    Sprinkle with chives and nutmeg.

17. 17

    Serve immediately.

18. 18

    Per serving: 2 Calories (kcal); trace Total Fat; (45% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates