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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 438.0
  • Total Fat: 13.4 g
  • Cholesterol: 29.3 mg
  • Sodium: 560.3 mg
  • Total Carbs: 60.7 g
  • Dietary Fiber: 7.0 g
  • Protein: 20.5 g

View full nutritional breakdown of Peasto Alfredo calories by ingredient
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Peasto Alfredo

Submitted by: MLUSSIER

Introduction

Gluten free healthy take on Alfredo. Low sodium high protein. Gluten free healthy take on Alfredo. Low sodium high protein.
Number of Servings: 4

Ingredients

    8 oz. GF Quinoa Spaghetti
    2 cups frozen peas
    1 tbs. butter
    3 garlic cloves, minced
    1 Tbsp Dried basil
    2 tsp. cornstarch
    1 cup low-fat, low-sodium chicken broth
    1 cup grated Parmesan
    1/2 cup fat free Greek yogurt
    Ground pepper to taste

Directions

Bring large pot of salted water to a boil. Add pasta and cook according to package directions, 6 to 9 minutes; drain.

While pasta is cooking, melt butter in large sauté pan over medium heat. Add garlic and basil and cook until fragrant, about 2 minutes.

Meanwhile, combine cornstarch and half the chicken broth in small bowl. Whisk until smoth. Pour mixture into sauté pan, raise heat, and bring sauce to simmer, whisking occasionally. Whisk in ˝ cup cheese until melted.

Meanwhile, for pesto, combine in a food processor the peas, the remaining Parmesan cheese, and remaining chicken broth. Run the food processor, adding olive oil a little at a time until creamy.

Add the pea pesto to the Alfredo sauce in the saute pan. Stir until heated through.

Remove sauté pan from heat and whisk in yogurt until sauce is smooth.

In large bowl, toss pasta with Peasto Alfredo sauce. Season with salt and pepper to taste if desired. Makes 4 servings.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MLOEFFLER.






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