Green Nature: March 2009

Fettuccine Alfredo - Pasta Recipe

Fettuccine Alfredo is a main course recipe, and a prefect meatless spring time recipe. Most alfredo recipes use heavy cream, this recipe does not, so it is a bit leaner than most alfredo recipes. This is a quick and fairly easy recipe to make. Fettuccine Alfredo pairs well with the following wines: Sauvignon Blanc, or Chardonnay. Trader Joe's carries a reasonably priced Sauvignon Blanc by Vinos Chilenas, which is crisp and light in flavor.

Ingredients:

• 5 tablespoons unsalted butter, cut into pieces
• 12 oz dried egg fettuccine
• 1/4 teaspoon salt, or to taste
•1 Cup Parmigiano-Reggiano, finely grated

Preparation:

1) Preheat oven to 250°F

2) Melt butter in a bowl in middle of oven, 5 minutes.

3) Cook fettuccine in a 6-quart pot of boiling salted water until al dente.

4) Reserve 1/2 cup cooking water, then drain fettuccine in a colander.Toss fettuccine with butter and salt in bowl, then slowly add 3/4 cup cheese, tossing constantly and adding enough of cooking water to keep pasta moist. Season with salt and pepper, then sprinkle with remaining cheese. Make 4 servings.

Baked Leg of Lamb- For Easter

Baked lamb is one of Australia's main dishes. It's also an Easter dinner favorite for some Americans. Lamb is loaded with protein, but lean and low in cholesterol . It also has minerals and B- vitamins, and more iron than fish. Baking the lamb in the oven bag keeps it juicy and infused with the hints of rosemary.

Ingredients:

• 1 leg of lamb
• 4 pieces of pumpkin
• 2 Teaspoons fresh or dried rosemary
• 1 Tablespoon oil

Preparation:

Score , the leg of lamb in a diagonal daimond pattern. Brush lightly with oil and sprinkle rosemary over the top.

Place lamb in an oven bag then into a baking tray, bake at 350 degrees for 1 to 2 hours, depending on weight of lamb.Lamb should be slightly pink and juicy. Serve with baked potatoes and vegetables.