Spinach Fettuccine with Garlic Alfredo (Review)

Spinach Fettuccine with Garlic Alfredo

“Traditional pasta made in small batches by master pasta maker Peter Robinson in Madison, WI .”  I don’t know if you could ask for anything better. I come from an Italian family and since we found out we had Celiac I have not had to much homemade pasta. The process is long and sometime does not turn out correctly.  For years I have watched everyone else eat homemade noodles and was so glad when I found these. I was not really expecting a lot; having tried so many other Gluten Free pasta in the past that just did not compare to the homemade Italian noodles I grew up with.  But wow was i surprised when I tried these; They are delicious!!! This is by far the best Gluten Free Pasta I have ever tried. I highly recommend these. You will not find a better Gluten Free pasta on the market! If you would like to purchase and try these click here!

Spinach Fettuccine with Garlic Alfredo

Spinach Fettuccine with Garlic Alfredo

Ingredients:

1 package RP’s Gluten Free Spinach Fettuccine

1 jar RP’s Garlic Alfredo Sauce

Gently loosen bundle of fettuccine and drop pasta into 3 qts. of boiling water. Boil 2-3 minutes or until pasta is al’dente. While pasta is cooking warm Garlic Alfredo sauce on low in a medium pan. Once pasta is done cooking put a decent amount of Garlic Alfredo on the bottom of your serving bowl and remove 1/3 of the pasta from the boiling water with a pasta spoon on top of the Alfredo. Repeat until pasta is removed from the water and Alfredo sauce is used up. Save a little extra Alfredo to add to the top of the pasta. Sprinkle to taste with Asiago or Parmesan cheese and enjoy! Click here for a review