Goldys Low Fat Fettuccine Alfredo With Asparagus Recipes

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:

• Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. In a large pot of boiling, salted water, cook the fettuccine until almost done, about 8 minutes. Add the asparagus; cook until it and the pasta are just done, about 4 minutes longer.
• Drain the pasta and asparagus. Toss with the butter, cream, nutmeg, salt, pepper and Parmesan. Serve with additional Parmesan.
• VARIATIONS.
• Fettuccine Alfredo: Eliminate the asparagus.
• Fettuccine Alfredo with Ham and Peas: Eliminate the asparagus. Add 1 cup frozen peas to the pasta during the last 2 minutes of cooking. Toss 1/4 pound of deli ham, cut into matchstick strips, with the remaining ingredients.
• Fettuccine Alfredo with Fresh Mixed Herbs: Eliminate the asparagus. Toss in 3 tablespoons of chopped fresh herbs, such as basil, parsley, and/or chives, at the end.
• Fettuccine Alfredo with Parsley and Sage: Eliminate the asparagus. Toss in 2 tablespoons chopped fresh parsley and 1/2 teaspoon dried sage at the end.
• Wine Recommendation: A forcefully acidic white wine is a natural with asparagus and will pierce the richness of the sauce. Try one of the sauvignon blancs from New Zealand or a vernaccia from Italy.

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.

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.

CHICKEN FETTUCCINE ALFREDO

Steps:

• Cook fettuccine according to package directions. Meanwhile, in , a large skillet, saute chicken and onion in butter until chicken is no longer pink. Add the garlic, salt and cayenne; cook 1 minute longer. Stir in flour until blended., Gradually add the half-and-half, peas and cheese. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain fettuccine; toss with chicken mixture.

CREAMY FETTUCCINE WITH ASPARAGUS

Steps:

• In a small skillet over medium heat, toast pine nuts, stirring often, until golden, 2 to 3 minutes.
• In a large pot of boiling salted water, cook fettuccine until al dente, according to package instructions, adding asparagus during last 5 minutes of cooking. Reserve 1 cup of pasta water; drain.
• Return pasta, asparagus, and reserved pasta water to the pot. Toss with goat cheese, mustard, dill, and toasted pine nuts. Season with coarse salt and ground pepper.

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.

LOW FAT FETTUCCINE ALFREDO

Steps:

• In blender, combine cottage cheese, milk, egg yolk and pepper and puree until smooth.
• In a small saucepan, melt butter over low heat; add puree and bring to a simmer, stirring occasionally.
• Stir in all but 4 tsp of parmesan cheese.
• Toss cooked noodles with sauce and sprinkle with remaining parmesan cheese.