Emprimir
Correo Electrónico
Add a photo
Servings = 2 | Serving size =2 ounces pasta with sauce
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5.
Leftovers are fair at best. Here's the enhanced instructions for making Alfredo sauce (with pictures).
Serve with Parmesan Squash. or Pan Grilled Broccoli or Pan Grilled Asparagus or Healthy Caesar Salad or Roasted Beet and Fennel Salad or Yellow Squash and Onions or Zucchini Salad
.
Nutrition Facts
Serving size = 2 ounces pasta
Servings = 2
Amount Per Serving
Calories 372
Calories from Fat 83
% Daily Value
Total Fat 9g
15%
Saturated Fat 6g
29%
Monounsaturated Fat 2g
Trans Fat 0g
Cholesterol 24mg
8%
Sodium 341mg
14%
Total Carbohydrates 51g
17%
Dietary Fiber 2g
8%
Sugars 6g
Protein 19g
Vitamin A 10%
Vitamin C 12%
Calcium 34%
Iron 16%
Vitamin K 52 mcg
Potassium 313 mg
Magnesium 57 mg
Ingredientes
- 1 tsp extra virgin olive oil
- 2 cloves garlic (minced)
- 2 tsp all purpose white flour
- 3/4 cup 2% milk
- 1 ounce semi-soft goat cheese
- 1 ounce Parmigiano-Reggiano (grated)
- Pasta
- 4 quarts water
- 4 ounces fettuccine
- 2 Tbsp flat leaf parsley (minced)
Direcciones
- Heat the olive oil in a ten-inch non-stick skillet over medium heat and add the minced garlic. Cook very slowly and stir frequently. Do not allow the garlic to brown or it will become bitter.
- 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 doesnât 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 â 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
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2067g | |
| Recipe makes 2 servings | |
| Calories 355 | |
| Calories from Fat 87 | 25% |
| Total Fat 9.81g | 12% |
| Saturated Fat 4.52g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 345mg | 14% |
| Potassium 304mg | 9% |
| Total Carbs 50.01g | 13% |
| Dietary Fiber 2.1g | 7% |
| Sugars 6.5g | 4% |
| Protein 15.95g | 26% |
.%0D%0A%0D%0A%0D%0AServe%20with%20Parmesan%20Squash.%20or%20Pan%20Grilled%20Broccoli%20or%20Pan%20Grilled%20Asparagus%20or%20Healthy%20Caesar%20Salad%20or%20Roasted%20Beet%20and%20Fennel%20Salad%20or%20Yellow%20Squash%20and%20Onions%20or%20Zucchini%20Salad%0D%0A%0D%0A%0D%0A%0D%0A%20.%0D%0A%0D%0A%0D%0ANutrition%20Facts%0D%0A%0D%0AServing%20size%20=%202%20ounces%20pasta%0D%0A%0D%0A%20Servings%20=%202%20%0D%0A%0D%0A%0D%0A%0D%0AAmount%20Per%20Serving%0D%0A%0D%0A%0D%0A%0D%0A%0D%0ACalories%20372%20%0D%0A%0D%0ACalories%20from%20Fat%2083%20%0D%0A%0D%0A%0D%0A%0D%0A%20%0D%0A%0D%0A%20%25%20Daily%20Value%0D%0A%0D%0A%0D%0A%0D%0A%0D%0ATotal%20Fat%209g%0D%0A%0D%0A%2015%25%0D%0A%0D%0A%0D%0A%0D%0A%20%20%20%20Saturated%20Fat%206g%0D%0A%0D%0A%2029%25%0D%0A%0D%0A%0D%0A%0D%0A%20%20%20%20Monounsaturated%20Fat%202g%0D%0A%0D%0A%20%0D%0A%0D%0A%0D%0A%0D%0A%20%20%20%20Trans%20Fat%200g%0D%0A%0D%0A%20%0D%0A%0D%0A%0D%0A%0D%0ACholesterol%2024mg%0D%0A%0D%0A%208%25%0D%0A%0D%0A%0D%0A%0D%0ASodium%20341mg%0D%0A%0D%0A%2014%25%0D%0A%0D%0A%0D%0A%0D%0ATotal%20Carbohydrates%2051g%0D%0A%0D%0A%2017%25%0D%0A%0D%0A%0D%0A%0D%0A%20%20%20%20Dietary%20Fiber%202g%0D%0A%0D%0A%208%25%0D%0A%0D%0A%0D%0A%0D%0A%20%20%20%20Sugars%206g%0D%0A%0D%0A%20%0D%0A%0D%0A%0D%0A%0D%0AProtein%2019g%0D%0A%0D%0A%20%0D%0A%0D%0A%0D%0A%0D%0A%0D%0AVitamin%20A%2010%25%0D%0A%0D%0AVitamin%20C%2012%25%0D%0A%0D%0A%0D%0A%0D%0ACalcium%2034%25%0D%0A%0D%0AIron%2016%25%0D%0A%0D%0A%0D%0A%0D%0AVitamin%20K%2052%20mcg%0D%0A%0D%0APotassium%20313%20mg%0D%0A%0D%0A%0D%0A%0D%0AMagnesium%2057%20mg%0D%0A){kind=link}