Fettucine Alfredo
Servings
2Serving size
2 ounces pasta with sauceThis recipe can easily be multiplied and leftovers are fair at best.
Ingredients
| 1 tsp. Olive oil |
| 2 clove Garlic, raw (minced) |
| 2 tsp. Enriched all purpose white flour |
| 3/4 cup 2% milk |
| 1 ounce Semisoft goat cheese |
| 1 ounce Parmesan cheese (grated) |
| 4 quart Water |
| 4 ounce Whole Wheat Fettuccine |
| 2 Tbsp. Fresh parsley (minced) |
Instructions
Add the flour slowly and cook for about one minute. Stir continuously to blend the oil and flour. The mixture will be like coarse corn meal. Cook gently so the mixture doesn't brown.
Slowly add the cold milk whisking to keep the sauce from forming clumps. Blend in all of the milk until the sauce is smooth and begins to thicken.
Add the goat cheese and whisk as it melts. When the sauce is smooth add the Parmigiano-Reggiano and whisk as it melts until the sauce is creamy. Reduce the heat to very low.
In a large pot heat the water to a boil. Add the fettuccine and cook until just tender (about 12 - 15 minutes for dried pasta). Drain well and then add the pasta to the sauce, tossing to coat thoroughly. Sprinkle the minced parsley over the top and serve.
Serve this recipe with one of these vegetable side dishes.
Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…
Grilled Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender and process until smooth. Chill for at least 2 hours. Rinse the romaine lettuce well. Do not detach the leaves from the root. Cut the romaine lettuce lengthwise into two halves. Preheat a…
Parmesan Squash
Place the water in a medium pot fitted with a steamer basket over high heat. Preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the squash and then slice lengthwise. Place the four halves in the steamer and steam until slightly tender. Remove the steamed…
Parmesan Zucchini
Place a large skillet in the oven and preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the zucchini and then slice lengthwise. Spray the hot pan with oil and place the six halves in the pan cut side down. Roast for about 20 minutes.…
Roasted Broccoli with Garlic
Preheat the oven to 325F. Place the olive oil in a large skillet on the range over medium heat. Add the sliced garlic and cook slowly, stirring frequently, adjusting the heat so that the garlic doesn’t brown. After 3 minutes, add the broccoli, salt, and pepper, and toss well. Place…
Roasted Brussels Sprouts
Place a large skillet in the oven and preheat to 325°F. Place the oil and butter in the pan and then add the brussels sprouts, garlic, sugar, salt and pepper. Roast for 20 – 25 minutes. Stir occasionally. Serve.
Roasted Cauliflower with Pine Nuts
Place a baking sheet in the oven and preheat to 375°F. When the oven is hot, add the olive oil to the sheet pan, swirl, and add the cauliflower, garlic, and white onion. Return to the oven and roast for 10 minutes. Stir every 5 minutes. After 10 minutes, add…
Zucchini Salad
Whisk together the olive oil, balsamic vinegar, maple syrup, salt, pepper and marjoram. Place in the refrigerator while cutting the zucchini. Cut the zucchini into medium dice. This should be about 1/4 inch cubes. Toss the zucchini, tomatoes and pine nuts together in the vinaigrette. Chill well before serving.
Zucchini with Sun Dried Tomatoes
Place the sun dried tomatoes in a small bowl and add the boiling water. Let the tomatoes steep for 20 minutes. Remove the tomatoes and finely mince. Reserve the water the tomatoes steeped in. Place a large skillet over medium heat. Add the olive oil and the sun dried tomato…
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
Rich, creamy sauces can be healthy. Start with less fat, cook the roux carefully, stir constantly when adding the liquid and thicken with a lower fat creamy cheese.