I created this recipe a few months ago when we were in the mood for fine dining, but not willing to spend the extra buck for it. This combination of pasta and salad is now one of our favorite meals, and we have it almost every week. I have yet to meet someone who doesn’t love it.
Feel free to add your own flair to these recipes and let me know how it turns out in the comments!
Fettucini Mushroom Alfredo:
1 box fettucini pasta
1 jar of Alfredo cheese sauce
A handful (or 2) of chopped mushrooms
2 tbsp olive oil
Salt to taste
1/2 tsp garlic powder
Few dashes of basil
Cook fettucini according to box instructions. Drain, then place back into pot. Throw chopped mushrooms, seasonings, oil and cheese sauce on top. Stir and cover with lid for 5 minutes or so to allow the mushrooms to cook a bit (with stove heat off). Serve and enjoy!
1 large romaine lettuce (chopped)
2 med tomatoes (diced)
1 chopped cucumber
1 can of black olives
6-8 oz crumbled feta cheese
Salt to taste
A few tablespoons of classic olive oil
A few tablespoons of lemon juice
Toss all ingredients together. Voilá!
Depends on the consumer. My husband can down this salad with me in the course of a meal and might have enough leftover to take with him for lunch the next day if we’re lucky.
(If you like red onions, throw in a few slices – I don’t care for them, and neither does my husband. I know: they’re good for me… I will eat extra garlic instead 😉 ).