Alfredo Light
"A lighter version of a creamy classic! I sometimes substitute peas for the broccoli."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
- 1/2 teaspoon salt
- 1 onion, chopped
- 1 clove garlic minced
- 1/2 cup grated parmesan cheese
- 1/4 teaspoon ground black pepper
- 3 tablespoons all-purpose flour
- 16 ounces dry fettuccine pasta
- 1 cup chicken broth
- 2 teaspoons vegetable oil
- 2 cups skim milk
- 1 (16 ounce) package frozen broccoli florets
- Carbohydrate 9.16557183272997 g
- Cholesterol 118.975000003504 mg
- Fat 24.9816931768722 g
- Fiber 0.110721355001526 g
- Protein 32.1476382829057 g
- Saturated Fat 7.28945492246549 g
- Serving Size 1 1 serving (283g)
- Sodium 224.308572993505 mg
- Sugar 9.05485047772844 g
- Trans Fat 2.04399039068256 g
- Calories 398 calories
Directions 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.
