ROASTED GARLIC FETTUCCINE ALFREDO

Roasted Garlic Fettuccine Alfredo image

This rich side of fettuccine with spinach in a garlic-wine sauce will dress up any simple entree.-Andrea Larson, Puyallup, Washington

Provided by Taste of Home

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 whole garlic bulb
3 tablespoons olive oil, divided
1 package (12 ounces) fettuccine
1 shallot, chopped
1 tablespoon butter
1-1/2 cups heavy whipping cream
3/4 cup white wine or chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup shredded Havarti cheese
2 cups chopped fresh baby spinach
1/2 cup shredded Parmesan cheese

Steps:

Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb; brush with 1 tablespoon oil. Wrap in heavy-duty foil. Bake at 400° for 40-45 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; set aside., Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute shallot in butter and remaining oil until tender. Stir in the cream, wine, salt and pepper; cook for 4-5 minutes. Add Havarti cheese; cook for 2-4 minutes or until sauce is thickened, stirring occasionally. Stir in spinach. , Drain fettuccine; place in a large bowl. Add cream sauce and garlic; toss to coat. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 418 calories, Fat 27g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 312mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.