Dinner with Bertolli creamy basil alfredo with aged parmesan cheese sauce, creamy basil alfredo
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
WATER, HEAVY CREAM, BUTTER (CREAM, SALT), SOYBEAN OIL, BASIL, MODIFIED CORN STARCH, PARMESAN CHEESE (PASTEURIZED PART-SKIM MILK, CHEESE CULTURES, SALT, ENZYMES), ENZYME MODIFIED EGG YOLK (EGG YOLKS, SALT, ENZYME), AMERICAN SHERRY COOKING WINE [WINE, GRAPE ALCOHOL, SALT, POTASSIUM METABISULFITE (PRESERVATIVE)], SALT, WHEY, NATURAL FLAVORS, YEAST EXTRACT, DISODIUM PHOSPHATE, XANTHAN GUM, GARLIC POWDER.
Bertolli, prepared pasta & pizza sauces, serving 61 GRM, package 15 oz/425 g. Ingredients as printed on the label.
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- Sargento 6 cheese italian shredded low moisture part-skim mozzarella, provolone with smoke flavor, romano, fontina, fresh asiago & parmesan natural cheeses, 6 cheese italianSargento
- Natural & Kosher shredded parmesan cheeseNatural & Kosher
Cooks as parmesan, alfredo sauce, italian seasoning. Half of it left? Use up the parmesan.