Creamy pasta and spinach with blackened cauliflower, artichokes, and mushrooms.
Short History: Modern fettuccine Alfredo was invented by Alfredo di Lelio in Rome. According to family accounts, in 1892 he began to work in a restaurant that was located in Piazza Rosa. Di Lelio invented “fettuccine al triplo burro” (later named “fettuccine all’Alfredo” or “fettuccine Alfredo”) in 1907 or 1908 in an effort to entice his wife, Ines, to eat after giving birth to their first child Armando. Alfredo added extra butter or “triplo burro” to the fettuccine when mixing it together for her. Piazza Rosa disappeared in 1910 following the construction of the Galleria Colonna/Sordi, and the restaurant was forced to close. Di Lelio later opened his own restaurant, Alfredo alla Scrofa, then called “Alfredo”, in 1914 on the via della Scrofa in central Rome. This meal from TVT will provide you with Vitamins A, C, & K, magnesium, iron, and more.
Reheating Instructions: Warm in a pan over medium heat.
“I am impressed with the creaminess of this pasta, and I loved the idea of combining Cajun spices with an alfredo sauce.” – Kelly Co. from Mesa
“The sauce was light and not smothered which was perfect!!! Yummy!” – Tami La. from Phoenix