Thursday, January 14, 2010

what's cookin'? 

I found this great recipe for low-fat fettucine alfredo on, it's easy and yummy! 
Give it a try.


2 cups low-fat milk
8 large cloves garlic, peeled
1/2 teaspoon salt
Freshly ground pepper, to taste
Pinch of ground nutmeg
1 pound whole-wheat fettuccine
2 tablespoons reduced-fat cream cheese
3/4 cup freshly grated Parmesan cheese, divided
3 tablespoons chopped fresh parsley
(I also added grilled chicken and broccoli to mine)


1. Put a large pot of water on to boil.

2.  Combine milk and garlic in a heavy medium saucepan; bring to a simmer over low heat. Simmer gently until the garlic is tender and the milk has reduced to 1 1/2 cups, 15 to 25 minutes. Let cool slightly.

3.  Puree milk and garlic in a blender until smooth. (Use caution when blending hot liquids.) Return to the pan and season with salt, pepper and nutmeg. Keep the sauce warm.
(I replaced minced garlic (the kind you buy in a jar from Trader Joe's), and skipped the blender step!) 

4.  Meanwhile, cook fettuccine until just tender, 8 to 10 minutes or according to package directions. Drain and transfer to a warmed large bowl.

5.  Whisk cream cheese and 1/2 cup Parmesan into the sauce. Add to the fettuccine and toss well. Sprinkle with parsley. Serve immediately, passing the remaining 1/4 cup Parmesan separately.

Per serving: 361 calories; 6 g fat (3 g sat, 2 g mono); 17 mg cholesterol; 63 g carbohydrates; 19
protein; 10 g fiber; 413 mg sodium; 210 mg potassium.

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