Linda's Fettuccine, Crabmeat And Veggies In Creamy Cheese Sauce

More from this source
Food.com
Nutrition per serving    (USDA % daily values)
CAL
2002
FAT
495%
CHOL
297%
SOD
135%

Comments

Add a comment

Ingredients for 4 servings

3 cups pecorino romano cheese , freshly grated

1 lb fresh fettuccine pasta

2 small carrots , washed, and thinly sliced

2 fresh tomatoes , cut into thin wedges

3 cups whipping cream, heavy

1/2 lb fresh asparagus , cut into 1 inch pieces

3/4 cup butter

salt & fresh ground pepper, to taste

1 lb fresh crabmeat , cleaned

1/2 cup all-purpose flour

3 garlic cloves , pressed

1/2 cup vegetable oil

You might also like

Chef Ed Cotton Makes Some Mean Fettuccine Bolog...
Food Republic
Chicken-Zucchini Alfredo
Handle the Heat
Stanley Tucci's Classic Bolognese
The Dr. Oz Show
Don's Crab Fettuccine
What's Cooking Kris
Lemon-Herb Zucchini Fettuccine
Our Best Bites
Spring Salmon Fettuccine
Redbook
Pesto Fettuccine With Chicken
All You
Rachel's Clam Fettuccine
Coconut & Lime
Fettuccine Alfredo With Chicken
The Little Kitchen
Creamy Cajun Chicken & Sausage Fettuccine
Best Foods