Fettuccini con Rinforza e Patata

Fettuccini con Rinforza e Patata

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"This wonderful dish was assembled 'on the fly' when I decided I wanted an Italian lunch. Garnish with a sprinkle of your favorite pasta cheese and enjoy! You can substitute chicken or even tofu for the beef if you like."
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40 m servings 499 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 499 kcal
  • 25%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 57.2g
  • 18%
  • Protein:
  • 21.9 g
  • 44%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 712 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place beef and green onion in a large skillet over medium heat. Season with garlic powder and Old Bay seasoning. Cook, stirring, until browned. Stir in cream of potato soup, milk, and butter. Bring to a boil, stirring constantly; simmer for 15 minutes. If the sauce appears too soupy, whisk in flour to thicken.
  2. Meanwhile, bring a large pot of lightly salted water to boil. Add olive oil and pasta, and cook until al dente, about 8 to 10 minutes. Drain.
  3. To serve, place fettuccine on plates and ladle sauce over the top.



Mr. LTH has already requested we have this again when we have roast beef; that's high praise! I did tweak the recipe a bit to meet our needs: I used about 1.5 cups of leftover shredded eye rou...

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