Tonight I brought back a blast from the past, a recipe first made not by me but for me by two of my former grad students from Wake Forest University. In the bowls this evening was fettuccine with a Cajun alfredo sauce, based on a recipe from The Grit Restaurant cookbook. I thought it was pretty darned good for a simple meal.
"Spinach Fettuccine with Cajun Alfredo Sauce," from The Grit Restaurant Vegetarian Cookbook, by Jessica Greene and Ted Hafer. Athens, GA: Hill Street Press (2001), p. 65.
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