Rough Day Pasta


2015-11-28 14.19.00RECIPE #130, DAY #150

ORIGINAL RECIPE: Completely made up by yours truly. Okay, so I had a little help from Betty Crocker‘s “Fettucine Alfredo”*

TIMING: 1/2 hour, and that includes the pasta

DIFFICULTY: Pretty darn easy

TOOLS: Nothing outside the ordinary pots and pans

COOK TYPE: Stovetop

HEALTH: I had very little on my mind when I went into the kitchen to make this, except for soothing my frazzled soul. In other words, it’s pasta, and it’s lots of cream, and it’s low on protein and veggies. But it is homemade and it is delicious and it just hits the spot when you feel like poo-doo after a long, exhausting day. Serve it with a fresh, green salad to alleviate the (teeny tiny) guilt.

EXPERIENCE: I think you already know that I was having a bad day. I got home, I didn’t want to spend a ton of time in the kitchen, but I wanted something very comforting and satisfying. Fettuccine Alfredo sounded just about right.

But being the health-conscious person that I am, I had to change the recipe up just enough to squeeze in a few veggies (of the kind that needed no prep work). For a more authentic Pasta Alfredo, omit all the veggies, or leave in the garlic and onion but make sure it’s minced.

It really did hit the spot.

NOTES: You are welcome to add any number of other veggies, such as peas, summer squash, zucchini, mushrooms, sun-dried tomatoes, or broccoli. You can also omit the diced tomatoes.

Additionally, you are free to add chicken.

And you are in charge of your own pasta choices. Fettuccine or linguine are ideal, but I would also invite rigatoni, penne, or farfalle, possibly even spaghetti.


  1. Cook 1 pound pasta according to package directions, in salted water.
  2. In a wide, deep skillet, melt 2 tablespoons unsalted butter over medium heat. Add 1 thin-sliced onion and saute until golden. Add 3-4 thin-sliced garlic cloves and saute 1 minute more.
  3. Reduce heat to medium-low. Add 6 tablespoons butter and 1/2 cup cream and simmer for 6 minutes, careful not to scorch or boil.
  4. Add 1 can drained, diced tomatoes. Stir, then slowly simmer for an additional 6-10 minutes, until sauce is thickened.
  5. Stir in 3/4 cup grated Parmesan and taste for salt and pepper. Remove from heat immediately and stir in pasta.


Serve with a green salad and some roasted chicken or pork.

*Recipe changed from the original.


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