 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Holy calcium! Heavy cream, Parmesan cheese, and butter create the regular calorie and fat-filled alfredo sauce. Here, we used olive oil instead of butter, nixed the cream in favor of a thickened milk-based sauce that uses flour and cream cheese to thicken it, leaving plenty of room for a cup of the good stuff—Parmigianno-Reggiano cheese. Ingredients:
1 tablespoon butter |
2 garlic cloves, minced |
1 tablespoon all-purpose flour |
1 1/3 cups 1% low-fat milk |
5 ounces fresh parmigiano-reggiano cheese, shredded (about 1 1/4 cups), divided |
2 tablespoons 1/3-less-fat cream cheese |
1/2 teaspoon salt |
4 cups hot cooked fettuccine (8 ounces uncooked pasta) |
2 teaspoons chopped fresh flat-leaf parsley |
cracked black pepper (optional) |
Directions:
1. Melt butter in a medium saucepan over medium heat. Add garlic; cook 1 minute, stirring frequently. Stir in flour. Gradually add milk, stirring with a whisk. Cook 6 minutes or until mixture thickens, stirring constantly. Add 1 cup Parmigiano-Reggiano cheese, cream cheese, and salt, stirring with a whisk until cheeses melt. Toss sauce with hot pasta. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano cheese and chopped parsley. Garnish with black pepper, if desired. Serve immediately.
|
|