This version of the fettuccine Alfredo recipe starts with a béchamel sauce, then blends that with roasted red peppers to make for a lighter, brighter, better Alfredo—for a quarter of the calories.
A box of fettuccine is just as appropriate for an Asian-inspired meal as it is for an Italian repast. Think of this meal as a salad, with the noodles standing in for lettuce. Add in some protein and as many—or as few—vegetables as you like, and toss the whole package with a light but powerful dressing, and there you have it: It’s the culmination of four millennia of noodle knowledge!