By Angela McGowan
Here is a lower fat version of the classic fettuccine alfredo with added spinach and mushrooms. Instead of the vegetables, you could add sauteed chicken or shrimp, or any other combination of vegetables you like. I made this alfredo sauce with nonfat cream cheese and fat free milk. I didn’t sacrifice a good Parmesan cheese though, I went ahead and used a great Parmesan, and plenty of it, to flavor this dish. I also skipped the butter, in favor of olive oil. The result was a very rich, creamy delicious pasta. When made with nonfat cream cheese, this dish is close to 46 grams of fat for the whole recipe (enough to feed at least 4 people), not per serving. Compare that to a traditional chicken fettuccine alfredo at Olive Garden which is over 80 grams of fat per serving. If you want to restrict the fat even more, scale back on the amount of Parmesan cheese you use to 1/2 or 1/4 cup. Most of the fat in this dish comes from the Parmesan cheese, 30 grams of it, with the other large percentage, 15 grams, coming from the olive oil.
Yield: Serves 4
Fettuccine Alfredo with Spinach and Mushrooms Recipe
Ingredients:
- 1 cup shredded Parmesan cheese
- 1 cup skim milk
- 1 - 8 oz package non or low fat cream cheese
- 2 cloves garlic, chopped
- 1/2 lb fresh spinach
- 1 cup fresh sliced mushrooms
- 1 tablespoon olive oil
- 1 lb package Fettuccine
- 1/2 teaspoon white pepper
- kosher salt
Directions:
- Preheat large skillet. Drizzle with olive oil. Add mushrooms and a little kosher salt.
- Cook pasta according to package directions until it is al dente. Drain well.
- Saute mushrooms until they are tender. Add spinach and garlic, and cook until spinach is wilted. Add milk and cream cheese. Bring to a boil over medium heat and cook until cream cheese has melted in the milk and sauce is creamy.
- Add white pepper and Parmesan. Melt Parmesan in sauce. Add pasta and simmer for 2 - 3 minutes over low heat while tossing pasta in sauce.
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