Whole Wheat Penne Alfredo Recipes

HEALTHY LOW-FAT PENNE ALFREDO (OR LINGUINE)

Steps:

• In a large pot bring water to a boil then cook whole wheat penne while making sauce.
• In large saucepan, sauté garlic and green onion in margarine, then stir in the evaporated milk, fat-free cream cheese, cayenne, and parsley. Allow cream cheese to melt.
• Combine cornstarch and water separately until there are no lumps, and pour into milk mixture. Mix and poke at any cornstarch lumps until the sauce is smooth again.
• Cook for 2 minutes or until thickened, stirring constantly. Add parmesan cheese and stir just until incorperated.
• Remove from the heat and continue stirring parmesan cheese until melted, adding salt and pepper to taste.
• Pour over cooked and drained pasta and serve. Redfridgerate any leftovers.

WHOLE WHEAT FETTUCCINE IN LIGHT ALFREDO SAUCE

Steps:

• Heat olive oil in a medium skillet over medium heat. Add onion and garlic, saute until onion is tender.
• Combine milk, chicken broth, flour, salt and pepper in a small saucepan. Heat over medium-low heat, stirring frequently, until sauce becomes thick. Add Parmesan cheese.
• Cook pasta according to package directions.
• Add broccoli florets to the pasta during the last 3-4 minutes of cooking. Cook pasta to al dente.
• Drain pasta and broccoli. Transfer to a large serving bowl, add sauce, toss, and enjoy.

WHOLE WHEAT PENNE ALFREDO

Steps:

• Boil water. Add salt. Cook pasta according to directions on box.
• Add butter to saute pan. Saute shallots & garlic for 1 minute until tender. Add flour - whisk for about 1 minute until bubbly. Whisk in skim & evaporated milk. Bring to a boil until sauce thickens. Reduce heat - incorporate parmesan cheese. Season with salt, pepper and parsley to taste.
• Add sauce to pasta.
• Enjoy!