Tuesday, July 26, 2011

Creamy Alfredo Spaghetti with Asparagus

I will tell you right now that my husband just thought this was "okay."  He still ate it, of course (he's good enough to at least eat whatever I put in front of him) but it wasn't his favorite dish ever... probably because he is used to eating Olive Garden-style fettuccine alfredo.  And this recipe, my friend is lighter and healthier than Olive Garden-style fettuccine alfredo.

BUT, in my own opinion, I think it is no less delicious, just different.  But in a good way!  When you can appreciate the fact that you are eating a guilt-free version of one of the guiltiest dishes on this earth- that is a LOT to love!  Add in the fact that the taste really is fantastic (I recommend you don't compare it to another-style of fettuccine alfredo and just take it as it is) and you have a new favorite weeknight meal!

Lighter Alfredo Spaghetti with Roasted Asparagus
from Cooking Light

  • 2 cups 1% low-fat milk
  • 1/3 cup (3 ounces) 1/3-less-fat cream cheese
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon butter
  • 3 garlic cloves, minced
  • 1 cup (4 ounces) grated Parmigiano-Reggiano cheese (or parmesan)
  • 1 pound asparagus, trimmed and cut into 2-inch pieces (about 2 cups)
  • Cooking spray
  • 8 ounces uncooked whole wheat spaghetti
  • 8 ounces uncooked spaghetti (or you can use 16 oz. either regular or whole-wheat spaghetti)
  • 2 tablespoons truffle oil or olive oil
  • 1/4 teaspoon freshly ground black pepper
  • Preheat oven to 425°.
  • Combine first four ingredients in a blender; process until smooth.
  • Melt butter in a saucepan over medium-high heat. Add garlic; sauté 30 seconds. Add milk mixture to pan; cook 3 minutes or until mixture simmers, stirring constantly. Cook 2 minutes or until thickened, stirring constantly. Remove from heat; stir in cheese. Cover.
  • Place asparagus on jelly-roll pan coated with cooking spray. Bake at 425° 10 minutes or until browned, stirring once.
  • Cook both pastas according to package directions, omitting salt and fat; drain well.
  • Place pastas and asparagus in a large bowl. Add cheese mixture, tossing well. Add truffle oil and pepper; toss gently. Serve immediately.
Yields: 8 servings (serving size: 1 cup)

Nutritional Information: (per serving) 296 calories, 11.4g fat (5.2g saturated), 14.5g protein, 34.9g carbohydrate, 3.7g fiber

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