Pasta Alfredo with rocket salad
Ribbon pasta in a smooth sauce of cream and freshly grated parmesan, with onion and garlic softened in butter. A simple rocket and tomato salad cuts through the richness. Many top it with fried chicken or stir in green peas for a heartier dinner.
- 25 minTime
- 18 minHands-on
- 4Portions
- ≈ 28 krper portion
- 790kcal per portion
Ingredients for 4 portions
- 400 gPasta, ideally fettuccine or tagliatelle
- 1Yellow onion, or 2 shallots, finely chopped
- 2 clovesGarlic, finely chopped
- 1 tbspButter
- 3 dlDouble cream
- 100 gParmesan, finely grated
- to tasteSalt
- to tasteBlack pepper
On the side
- 70 gRocket
- 250 gCherry tomato, halved
- 1 tbspOlive oil
- 1 tspBalsamic vinegar of Modena
Method
- Put a large pan of salted water on for the pasta. Chop the onion and garlic and finely grate the parmesan.
- Once the water boils, cook the pasta until al dente following the packet instructions, about 10 minutes.
- Soften the onion and garlic in the butter in a frying pan over medium heat without letting them colour. Pour in the cream and bring to the boil.
- Take the pan off the heat and stir in the parmesan until the sauce is smooth. Season with black pepper.
- Toss the rocket and tomatoes in a bowl and drizzle over the olive oil and balsamic vinegar. Season lightly with salt.
- Drain the pasta and toss it with the sauce straight away. If the sauce is too thick, loosen it with a splash of the pasta water. Serve at once with the salad.
The cost is estimated from Swedish grocery prices.
