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Light Alfredo Pasta

 
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Unlike traditional alfredo sauce, this light version has much less fat and calories but still tastes creamy and delicious. Broccoli not only adds some bright color to the dish, but also provides lots of nutrients. For an even healthier version, use whole wheat pasta.

Yield

6

servings

Prep

10

min

Cook

15

min

Ready

30

min

Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

Alfredo sauce
1 small onions
diced
1 each garlic cloves
small, minced
2 teaspoons vegetable oil
2 cups milk, skim
1 cup stock
chicken or vegetable
3 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon black pepper
coarse
½ cup Parmesan cheese
grated
pasta
1 pound pasta, penne
or other pasta, preferably whole wheat
16 ounces broccoli florets

Directions

Cook onion, and garlic clove in vegetable oil over medium heat until golden.

Mix skim milk, chicken broth, flour, salt and pepper; stir into onion mixture and bring to a bubble.

Reduce heat and simmer until thickened.

Meanwhile, bring a large pot of water to a boil and cook pasta according to package directions.

Add broccoli to sauce about 10 minutes before pasta is finished cooking.

Just before serving, stir cheese into sauce.

Toss pasta with sauce and serve hot.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 247g (8.7 oz)
Amount per Serving
Calories 39213% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 507mg 21%
Total Carbohydrate 22g 22%
Dietary Fiber 3g 11%
Sugars g
Protein 36g
Vitamin A 14% Vitamin C 37%
Calcium 23% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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