Fettuccine Alfredo
Preparation: 10 min Cook: 10 min
This creamy Alfredo dish has only 15% calories from fat in each serving--and a calcium boost equal to 1 1/2 cups (375 ml) of milk.
You will need:
| 12 oz |
fettucine pasta |
375g |
| 1 |
can (370 ml) fat free evaporated milk |
1 |
| 2 tbsp |
all-purpose flour |
30 ml |
| 1/4 to 1/2 tsp |
each salt and black pepper |
1 to 2 ml |
| 2 tsp |
olive oil |
10 ml |
| 1 |
clove garlic, minced |
1 |
| 1/2 cup |
freshly grated Parmesan cheese |
125 ml |
|
Fresh parsley (optional) |
|
Tools Required:
Large saucepan
Step 1:
Cook pasta according to package directions; drain and set aside.
Step 2:
Stir together evaporated milk, flour, salt and pepper in bowl. Heat oil in large saucepan over medium heat; cook garlic 30 seconds; gradually stir in evaporated milk mixture. Increase heat to medium-high; cook, stirring, for 5 minutes or until just boiling and slightly thickened.
Step 3:
Remove from heat; stir in Parmesan until melted. Gently stir pasta into sauce; garnish with parsley, if desired. Serve immediately.
Makes 4 servings
Nutrients per serving: about 445 Calories, 23 g Protein, 7.2 g Fat, 72 g Carbohydrate, 45% RDI for Calcium
Nestlé Kitchens Tip: Try adding smoked salmon and cooked asparagus to this creamy pasta dish.
