Best Wwltmom S Alfredo Sauce Made Lighter Recipes

ALFREDO LIGHT

Alfredo Light image

A lighter version of a creamy classic! I sometimes substitute peas for the broccoli.

Provided by Dorothy

Categories Main Dish Recipes Pasta

Time 40m

Yield 8

Number Of Ingredients 11

Ingredients

1 onion, chopped
1 clove garlic, minced
2 teaspoons vegetable oil
2 cups skim milk
1 cup chicken broth
3 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup grated Parmesan cheese
16 ounces dry fettuccine pasta
1 (16 ounce) package frozen broccoli florets

Steps:

In a medium saucepan, heat oil over medium heat. Add onion and garlic, and saute until golden brown.
In a small saucepan, stir together milk, chicken broth, flour, salt and pepper over low heat until smooth and thick. Stir into onion mixture. Continue to cook over medium low heat, stirring frequently, until the sauce is thick. Stir in Parmesan cheese.
Meanwhile, cook pasta in boiling water. Add broccoli to the pasta for the last several minutes of cooking. Continue cooking until the pasta is al dente.
Drain the pasta and vegetables, and transfer to a large bowl. Toss with sauce. Serve.

Nutrition Facts : Calories 291.7 calories, Carbohydrate 50.5 g, Cholesterol 5.6 mg, Fat 4.1 g, Fiber 3.6 g, Protein 13.9 g, SaturatedFat 1.4 g, Sodium 360 mg, Sugar 6.3 g

WWLTMOM 'S ALFREDO SAUCE MADE LIGHTER

Wwltmom 's Alfredo Sauce Made Lighter image

This is a modification of Recipe #258784. Note: This recipe calls for arrowroot or cornstarch- the amounts are different so make sure you use the proper amount for the thickener you are using.

Provided by Nyteglori

Categories Sauces

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups low fat cottage cheese
1/4 cup non-fat powdered milk
1 1/2 cups skim milk
1/4 teaspoon garlic powder (optional)
1 cup fresh parmesan cheese, grated
1 1/2 tablespoons arrowroot or 1 tablespoon cornstarch
1/8 cup cold water
1/8 teaspoon butter flavoring (optional)
salt, to taste
white pepper, to taste
16 ounces pasta, cooked according to package directions
fresh parsley, snipped, divided

Steps:

Blend cottage cheese with powdered milk until smooth.
Combine milk, garlic and cottage cheese mixture in 1 1/2 quart saucepan. Heat until warm, but do not boil.
Dissolve arrowroot in cold water. Stir or whisk the cold mixture into, milk mixture.
Bring liquid to a simmer and simmer over low heat 5 minutes or until sauce is slightly thickened, stirring constantly.
Remove from heat and whisk in parmesan cheese, salt and white pepper.
Stir until just combined. Overstirring can make it thin again.
Toss with hot pasta; sprinkle with parsley. Serve immediately.