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Recipe for Alfredo Linguine by Dawn’s Recipes

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Recipe for Alfredo Linguine by Dawn's Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Alfredo Linguine. It should take you about 30 min to make this recipe. The Alfredo Linguine recipe should make enough food for 4 servings.

You can add your own personal twist to this Alfredo Linguine recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Alfredo Linguine recipe.

Ingredients for Alfredo Linguine

  • 1 Tbsp. I Can’t Believe It’s Not Butter!® Spread
  • 1/2 cup walnuts, chopped
  • 1 large clove garlic, finely chopped
  • 1 jar Bertolli® Creamy Alfredo Sauce
  • 8 ounces linguine, cooked and drained

Directions for Alfredo Linguine

  1. Melt spread in 2-quart saucepan over medium heat and cook walnuts 3 minutes or until golden. Stir in garlic and cook 30 seconds. Stir in sauce. Reduce heat to low and simmer, stirring occasionally, 3 minutes or until heated through. To serve, toss sauce with hot linguine. Sprinkle with additional chopped walnuts and garnish, if desired, with chopped fresh parsley.

Cookware for your recipe

You will find below are cookware items that could be needed for this Alfredo Linguine recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

  • Cooking pots
  • Frying pan
  • Steamers
  • Colander
  • Skillet
  • Knives
  • Cutting board
  • Grater
  • Saucepan
  • Stockpot
  • Spatula
  • Tongs
  • Measuring cups
  • Wooden Spoon

Categories in this Recipe

  • Pasta Recipes
  • Alfredo
  • Nut Recipes
  • Dairy Recipes
  • Main Dish
  • Sauteing Recipes
  • Vegetarian – Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, and the flesh of any other animal), and it may also include abstention from by-products of animal slaughter.Vegetarianism may be adopted for various reasons. Many people object to eating meat out of respect for sentient life. Such ethical motivations have been codified under various religious beliefs, as well as animal rights advocacy. Other motivations for vegetarianism are health-related, political, environmental, cultural, aesthetic, economic, or personal preference. There are variations of the diet as well: an ovo-lacto vegetarian diet includes both eggs and dairy products, an ovo-vegetarian diet includes eggs but not dairy products, and a lacto-vegetarian diet includes dairy products but not eggs. A vegan diet excludes all animal products, including eggs and dairy. Avoidance of animal products may require dietary supplements to prevent deficiencies such as vitamin B12 deficiency, which leads to pernicious anemia. Psychologically, preference for vegetarian foods can be affected by one’s own socio-economic status and evolutionary factors.Packaged and processed foods, such as cakes, cookies, candies, chocolate, yogurt, and marshmallows, often contain unfamiliar animal ingredients, and so may be a special concern for vegetarians due to the likelihood of such additives. Feelings among vegetarians vary concerning these ingredients. Some vegetarians scrutinize product labels for animal-derived ingredients, such as cheese made with rennet, while other vegetarians do not object to consuming them or are unaware of their presence.Semi-vegetarian diets consist largely of vegetarian foods but may include fish or poultry, or sometimes other meats, on an infrequent basis. Those with diets containing fish or poultry may define meat only as mammalian flesh and may identify with vegetarianism. A pescetarian diet has been described as “fish but no other meat”.
Chef Dawn
Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies.

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Picture of Chef Dawn

Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies Read Full Chef Bio Here .

Read more exciting recipes!

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