Goldys Low Fat Fettuccine Alfredo With Asparagus Recipes

GOLDY'S LOW FAT FETTUCCINE ALFREDO WITH ASPARAGUS

Steps:

• Heat a medium-size nonstick saute pan.
• Remove from heat, and spray with vegetable oil spray.
• Add onion, and saute until limp--5-10 minutes.
• Add asparagus and garlic, cover the pan, and turn off the heat (the steam from the onion will steam the asparagus).
• In a large skillet, combine the dry milk and skim milk, and whisk until blended.
• Add flour, stir, and cook over med-high heat until thickened.
• In a small bowl, add 2 tablespoons of this sauce to the cream cheese, and stir until smooth.
• Return this mixture to the hot sauce.
• Add parmesan, and stir until melted.
• Keep hot.
• If the mixture gets too thick, thin it out with small amounts of skim milk.
• Cook fettucine according to package directions.
• Add hot pasta and garlic and vegetables to the sauce in the skillet.
• Stir and cook over medium-low heat until heated through.
• Serve garnished with chopped arugula.
• **NOTE**.
• To bake garlic, preheat oven to 350. Place a whole head of garlic in a small baking pan. Drizzle one tsp of olive oil over the head, add 1/4 cup of water to the pan.
• Bake, loosely covered for 45-60 minutes or until soft.
• The cloves will slide right out, and can ve mashed, chopped or served whole.

LOW-CAL FETTUCCINE ALFREDO

Steps:

• Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchâtel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
• Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.

FETTUCCINE ALFREDO WITH ASPARAGUS

Steps:

• Heat olive oil. Add garlic and cook 1 minute. Stir in flour. Gradually add milk, whisking continuously. Cook 6 minutes or until mixture thickens, whisking constantly. Add 1 cup Parmigiano-Reggiano, cream cheese and salt, whisking until cheese melts.

DREAMY LOW-FAT FETTUCCINE ALFREDO

Steps:

• Bring 4 quarts of water to a boil in a large pot over high heat. I sometimes use a ladle, fill each of four serving bowls with about 1/2 boiling water and set aside.
• Meanwhile, in a large saucepan, heat the butter over medium heat until foaming. Whisk in the flour until mixture is smooth and golden, 1 to 2 minutes. Whisk in the milk, half-and-half, garlic, 1/2 tsp salt, pepper and nutmeg. Bring to a simmer.
• Reduce heat to medium-low and simmer until sauce is slightly thickened, 1 to 2 minutes. Discard garlic, stir in Parmesan and remove from heat.
• Stir pasta and remaining salt into the boiling water and cook, stirring constantly, until al dente, about 2 to 3 minutes.
• Reserve 1 cup pasta cooking water, then drain pasta.
• Return sauce to low heat, add 1/3 cup pasta water and the cooked pasta. Toss until evenly coated. Cook until sauce has thickened slightly, about 1 minute. Add more water as needed to thin sauce to desired consistency and adjust seasonings.
• Working quickly, empty the water from the warmed bowls and fill with pasta. Serve immediately.

CREAMY ALFREDO WITH TOFU SHIRATAKI

Steps:

• Drain and rinse shirataki noodles. Cook in microwave for 1 minute then rinse, drain, pat dry and chop noodles into manageable lengths.
• Melt reduced fat cream cheese and milk in the microwave on medium heat for 1-3 minutes. Stirring every 30 seconds until smooth and warm.
• Add chives, garlic salt, lemon juice, ground pepper and tofu noodles.
• Return to microwave, heating for another 1-2 minutes stirring every 30 seconds until desired temperature is reached.

LOW FAT FETTUCCINE ALFREDO

Steps:

• In a medium sauce pan melt butter and fry the garlic clove over medium heat.
• Still on medium heat, whisk in all purpose flour and cook for 4 minutes.
• Whisk in the milk and cream cheese and keep on medium heat until thickened.
• While the sauce thickens boil water and add the fettuccine pasta, and cook for about 6 to 8 minutes.
• Strain the pasta and stir the Parmesan cheese and pepper into the sauce. Pour sauce on pasta and serve.

CHICKEN ASPARAGUS FETTUCCINE ALFREDO RECIPE

Steps:

• Cook noodles according to directions on package for Al dente, then drain and set aside.
• In a large skillet or saucepan, warm 3 Tablespoons olive oil over medium heat. Add chicken to pan and sprinkle with salt and pepper and garlic powder. Cook for 5 minutes or until chicken is cooked through. Remove chicken from pan and place on paper towels to absorb extra oil.
• In the same pan, add chicken broth, asparagus and minced garlic. Cover and steam for 5 to 10 minutes until asparagus is soft.
• Stir chicken and asparagus mixture into noodles. Drizzle on remaining 2 Tablespoons of olive oil.
• Mix in Alfredo sauce and Parmesan cheese.

FETTUCCINE ALFREDO WITH ASPARAGUS

Steps:

• Heat olive oil in medium saucepan over medium heat.
• Add garlic; cook 1 minute, stirring frequently.
• Stir in flour.
• Gradually add milk, whisking continuously. Cook 6 minutes or until mixture thickens, whisking constantly.
• Add 1 cup Parmigiano-Reggiano, cream cheese and salt, whisking until cheeses melt.
• Meanwhile, cook the fettuccine in boiling, salted water until almost done, about 8 minutes.
• Add the asparagus to the pasta and water. Cook until the asparagus and pasta are done, about 4 minutes longer.
• Drain the pasta and asparagus, and toss with the cream sauce.
• Add freshly ground black pepper to taste.
• Sprinkle with remaining 1/4 cup Parmigiano-Reggiano cheese and chopped parsley.