Lighter Lemon Alfredo Sauce Recipes

LEMON AND PEA ALFREDO

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just short of al dente, 10 or 11 minutes.
• Meanwhile, heat a large straight-sided skillet over medium heat. Add the butter and olive oil to the hot skillet. When the butter is melted, add the garlic; cook, stirring often, until soft and fragrant. Add 1/2 cup of the pasta water, then reduce the heat to low.
• When the pasta is ready, lift it out of the water and add it directly to the sauce; reserve the pasta water. Sprinkle the Parmesan over the pasta and stir to combine. Return the heat to medium, add the mascarpone, lemon zest and 3/4 teaspoon salt and toss well. Continue cooking until the pasta is al dente, another minute or two, adding pasta water as needed to thin the sauce.
• Add the peas and lemon juice; toss well to combine. Add more pasta water as needed to reach the desired sauce consistency (you will most likely use about 1 1/2 cups pasta water in all).
• Sprinkle with the pink pepper and additional Parmesan, if desired.

ALFREDO LIGHT

Steps:

• In a medium saucepan, heat oil over medium heat. Add onion and garlic, and saute until golden brown.
• In a small saucepan, stir together milk, chicken broth, flour, salt and pepper over low heat until smooth and thick. Stir into onion mixture. Continue to cook over medium low heat, stirring frequently, until the sauce is thick. Stir in Parmesan cheese.
• Meanwhile, cook pasta in boiling water. Add broccoli to the pasta for the last several minutes of cooking. Continue cooking until the pasta is al dente.
• Drain the pasta and vegetables, and transfer to a large bowl. Toss with sauce. Serve.

LEMON GARLIC ALFREDO SAUCE

Steps:

• Zest a lemon using a zester or a fine grater; set aside.
• Juice two lemons with a citrus reamer or juicer; set aside.
• In a medium sauce pan, melt butter and add the garlic with cream and boil until the cream is reduced by half.
• Add fresh lemon juice and lemon zest.
• Stir in parmesan and Romano cheese for 1-2 minutes; remove from heat.
• Sprinkle with black pepper and salt to taste.

LEMON ALFREDO

Steps:

• Cook 1 minced shallot in a skillet with 1 tablespoon butter over medium heat until golden, 3 minutes. Whisk 1 1/4 cups heavy cream, 1 egg yolk and 2 teaspoons grated lemon zest in a bowl; reduce the heat to low and whisk into the skillet along with 1/3 cup grated pecorino. Whisk until slightly thickened, 2 minutes. Season with salt and plenty of pepper. Toss with 12 ounces cooked fettuccine and some pasta-cooking water. Top with more pecorino.

LIGHTER LEMON ALFREDO SAUCE

Steps:

• Saute olive oil, butter, garlic and red pepper flakes in small sauce pan over medium heat until garlic is slightly browned.
• Put milk, neufchatel cheese, and half of the Parmesan cheese in a food processor. Blend until creamy and add to pan, stir well. Next, add the chicken broth and lemon juice.
• Season with salt and pepper to taste.
• Just before serving, add the remaining parmesan and the mozzarella, stirring until melted and the sauce is well blended.
• Serve over hot cooked pasta as desired.

LIGHT ALFREDO SAUCE

Steps:

• In a medium saucepan, heat oil over medium heat.
• Add garlic and saute until golden brown.
• In a small saucepan, stir together milk, chicken broth, flour, salt and pepper over low heat until smooth and thick.
• Stir into garlic.
• Continue to cook over medium low heat, stirring frequently, until the sauce is thick.
• Stir in Parmesan cheese.

LIGHTER ALFREDO SAUCE

Steps:

• on med-low heat sautee garlic in butter until softened and fragrant.
• turn down the heat and slowly add milk and half and half.
• stir in cheeses and flour.
• stir frequently to combine.
• when fully mixed turn up the heat a bit and continue stirring until sauce thickens.
• remove from heat and serve with pasta and your choice of anything else!