Fettuccine alfredo, better known as “heart attack on a plate, is definitely not recommended on a regular basis due to the amount of cheese and butter it contains. The sauce in this version, however, uses stock, evaporated milk and light cream cheese, and it’s really delicious.
RECIPE INSTRUCTIONS
1. Bring a large pot of water to a boil. Add the fettuccine and cook for 8 to 10 minutes or until just tender. Drain and place in a large serving bowl. Cover to keep warm.
2. Meanwhile, in a saucepan off the heat, combine the stock, evaporated milk, mustard, pepper and garlic. Slowly whisk in the flour until smooth. Place the saucepan over medium heat and bring to a slight boil. Reduce the heat and simmer, whisking constantly for 4 to 5 minutes or until slightly thickened. Remove from the heat and whisk in the cream cheese and 4 Tbsp of the Parmesan cheese, whisking just until the cheese is melted. Set aside.
3. Lightly coat a nonstick skillet with cooking spray and set over medium-high heat. Add the peas and bell pepper and sauté for 2 minutes or until warm but still crisp. Add to the cooked fettuccine, pour the sauce over the pasta and toss. Garnish with the remaining 2 Tbsp of Parmesan cheese and parsley. Serve immediately.
INGREDIENTS
1/2 lb fettuccine
1 cup cold chicken (or vegetable) stock
3/4 cup canned evaporated milk (2%)
1/2 tsp Dijon mustard
1/2 tsp pepper
1 tsp finely chopped garlic
2 Tbsp all-purpose flour
1/4 cup light cream cheese (about 2 oz)
6 Tbsp grated Parmesan cheese
1 cup thinly sliced snow peas
1 cup thinly sliced red bell pepper
2 Tbsp chopped parsley
NOTES
Nutritional Analysis per Serving
Calories 345
Protein 18 g
Fat 6 g
Saturated Fat 3.4 g
Carbohydrates 55 g
Cholesterol 15 mg
Sodium 244 mg
Fiber 2.9 g
Prep Time: 10 minutes
Cook Time: 20 minutes
Make Ahead: Sauce can be made early in the day; reheat gently adding more stock if necessary. Prepare the vegetables and pasta just before serving.
Serves 4
Nutrition Watch: Green peas are a very good source of thiamin (vitamin B1), as well as a good source of vitamin B6, riboflavin (vitamin B2) and niacin (vitamin B3). All of these vitamins are important for carbohydrate, protein and lipid metabolism.
