Low Fat Spaghetti Primavera Alfredo |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
An healthier alternative to the heavy cream alfredo dishes, this one combines a variety of wonderful veggie flavors, topped off with a light and creamy finish. Ingredients:
8 ounces spaghetti noodles |
1/4 teaspoon sea salt |
1/4 teaspoon white pepper |
2 tablespoons i can't believe it's not butter® spread |
2 tablespoons flour |
1 1/2 tablespoons nonfat dry milk powder |
1 cup parmesan cheese |
3 cups skim milk |
1 garlic clove, finely chopped |
1/2 head broccoli, chopped |
1/2 head cauliflower, chopped |
1 large carrot, chopped |
8 baby portabella mushrooms, sliced |
Directions:
1. Boil pot of water, add 1 tsp of the sea salt to the pan.
2. Add spaghetti noodles and allow to cook until al dente, approximately 9 minutes.
3. Make a roux: Pour butter into a saucepan heat until bubbling, then combine flour into saucepan and cook on medium heat, stirring constantly for 3 minutes.
4. Add milk to saucepan and continue heating and stirring the mixture.
5. Combine broccoli, cauliflower and carrot in a steamer and cook until crisp-tender, approximately 4-5 minutes.
6. Add milk powder, parmesean, garlic, mushrooms, pepper and the rest of the sea salt to the saucepan and cook on medium-low heat for another 8 minutes.
7. Let sauce cool and thicken for 1-2 minutes.
8. Drain spaghetti noodles and serve topped with veggies and cream sauce.
|
|