Alfredo Sauce Recipe Rehab

3 years ago

Every one loves a good night out at an Italian restaurant. However, no one seems to realize just how unhealthful one dish of pasta could be. Well I did a little research and was SHOCKED at just how bad it is. Most Alfredo dishes have well over 1,000 calories!! That`s not even looking at the fat content. Being a health nut I decided to do a little homework to find a low calorie low fat recipe. Here it is:

1 12-ounce box dried fettuccine

1 ¾ cup milk (we used protein-added skim milk, such as Hood Simply Smart)

1 tablespoon all-purpose flour

½ teaspoon kosher salt

freshly ground pepper to taste (white pepper is nice, but black is fine)

2 cloves fresh garlic, crushed (not minced)

2 Tablespoons reduced-fat, onion and chive cream cheese

¼ cup grated romano cheese

2 Tablespoons shredded parmesan cheese, plus extra for passing

1 teaspoon finely grated lemon peel

pinch ground nutmeg, optional

chopped fresh flat-leaf parsley, optional garnish

Bring a large pot of water to a boil for the pasta over high heat. When boiling, cook fettuccine according to package directions (do not overcook). While pasta water is heating, begin making the sauce.
For the sauce: In a medium saucepan over medium heat, whisk together the milk, flour, salt and pepper. Add in the crushed garlic cloves. Cook about 6 minutes until sauce mixture comes to a simmer and thickens, stirring with a wooden spoon occasionally. Remove from heat. Using a slotted spoon, remove the garlic cloves and discard them. Stir in the cream cheese, romano, 2 tablespoons parmesan, lemon peel and nutmeg, if desired. The sauce should be thick and smooth. Set sauce aside until pasta is cooked.
When pasta is ready, drain and return it to the large pot. Pour the sauce over it and stir gently to coat pasta with sauce. Divide into 6 portions (about ¾ cup each) and garnish each with chopped parsley, if desired. Pass extra shredded parmesan with the Alfredo.

Serves 6

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