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Lowfat Fettuccine Alfredo with Asparagus
* Exported from MasterCook II *
Lowfat Fettuccine Alfredo with Asparagus
Recipe By : Diane Mott Davidson in Killer Pancake
Serving Size : 4 Preparation Time :0:00
Categories : Healthy And Hearty Main Dishes
Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons red onion -- finely chopped
2 1/2 cups asparaus with tight tips -- sliced diagonally,
-- tough ends removed
1 teaspoon baked garlic (about 2 cloves) -- mashed and chopped
-- SEE NOTE
1/3 cup nonfat dry milk
1 1/2 cups skim milk or more as needed
1 1/2 tablespoons Wondra instant-blending flour
2 tablespoons light process cream cheese product -- (NOT nonfat)
2/3 cup grated Parmesan cheese
9 ounces cholesterol-free fettuccine
1/2 cup chopped arugula
Heat a medium-size nonstick saute pan. Remove from the heat and spray with
vegetable oil spray. Add the onion and saute over medium heat until limp,
about 5 or 10 minutes. Add asparagus and the garlic, cover the pan, and turn
off the heat. (The steam from the onion will cook the asparagus.)
In a large skillet, combine the dry milk and skim milk and whisk until
blended. Add the flour, stir, and cook over medium-high heat until thickened.
in a small bowl, add 2 tablespoons of the hot sauce to the cream cheese and
stir until smooth. Return this mixture to the hot sauce. Add the Parmesan
and stir until melted. Keep hot. If the mixture becomes too thick, thin it
out with small amounts of skim milk. The consistency should be like cream,
not gravy.
Cook the fettuccine in boiling water according to the package directions until
it is al dente; drain. Add the hot pasta and the garlic and the 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 the garlic, preheat the oven to 350 degrees. Place a whole
head of garlic in a small baking pan. Drizzle one teaspoon of olive oil over
the head of garlic; add 1/4 cup water to the pan. Bake the garlic, loosely
covered with aluminum foil, for 45 to 60 minutes or until the cloves are soft.
The cloves will slip right out of their skins to be mashed, chopped, or served
whole. The whole garlic cloves can be served as a side dish with any roast
meat; the mashed garlic cloves are also delicious mixed with hot homemade
mashed potatoes.
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