Lowfat Fettuccine Alfredo with Asparagus
This tantalizing and succulent dish is the perfect dinner to enjoy with friends. Goes great with a glass of white wine!
Yield
4 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
red onion
finely chopped |
|
| 2 ½ | cups |
asparagus
with tight tips, diagonal sliced, tough ends removed |
|
| 2 | each |
garlic
cloves, chopped |
|
| ⅓ | cup |
milk
dry, nonfat |
|
| 1 ½ | cup |
milk, skim
skim milk, or as needed |
|
| 1 ½ | tablespoon |
all-purpose flour
instant-blending |
|
| 2 | tablespoons |
neufchatel cheese
not fat-free |
* |
| ⅔ | cups |
Parmesan cheese
grated |
|
| 9 | ounces |
pasta, fettuccine
cholesterol-free |
|
| ½ | cup |
arugula (roquette)
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
red onion
finely chopped |
|
| 591 | ml |
asparagus
with tight tips, diagonal sliced, tough ends removed |
|
| 2 | each |
garlic
cloves, chopped |
|
| 79 | ml |
milk
dry, nonfat |
|
| 355 | ml |
milk, skim
skim milk, or as needed |
|
| 23 | ml |
all-purpose flour
instant-blending |
|
| 3E+1 | ml |
neufchatel cheese
not fat-free |
* |
| 158 | ml |
Parmesan cheese
grated |
|
| 260.1 | ml/g |
pasta, fettuccine
cholesterol-free |
|
| 118 | ml |
arugula (roquette)
chopped |
|
Directions
Heat a medium-size nonstick sauté pan. Remove from the heat and spray with vegetable oil spray. Add the onion and sauté over medium heat unitl limp, about 5 to 10 minutes. Add the 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 tablespoon of the hot sauce to the cream cheese and stir until smooth. Return this mixture to the hot sauce. Add the parmesan cheese 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 and 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 the chopped arugula.
