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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 343.6
  • Total Fat: 9.8 g
  • Cholesterol: 24.0 mg
  • Sodium: 146.1 mg
  • Total Carbs: 53.0 g
  • Dietary Fiber: 8.9 g
  • Protein: 16.9 g

View full nutritional breakdown of Goat Cheese Alfredo Pasta calories by ingredient
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Goat Cheese Alfredo Pasta

Submitted by: CHEF_MEG
Goat Cheese Alfredo Pasta

Introduction

Even a lunch portion of fettuccine Alfredo has 800 calories and 48 grams of fat. Mine has less than 1/2 the calories, 1/5 the fat, and plenty of veggies, too. Even a lunch portion of fettuccine Alfredo has 800 calories and 48 grams of fat. Mine has less than 1/2 the calories, 1/5 the fat, and plenty of veggies, too.
Number of Servings: 4

Ingredients

    4 bell peppers*, sliced
    1 tablespoon olive oil
    2 large shallots, diced
    2 cloves garlic, sliced
    3/4 cup 2% evaporated milk
    2 ounces soft goat cheese
    2 teaspoons thyme, fresh or 1 teaspoon dried
    1/4 teaspoon black pepper
    1/8 teaspoon red pepper flakes
    4 cups arugula
    8 ounces whole wheat linguini, fettuccine, or spaghetti
    1/4 cup Parmesan, shredded
    * Roast or saute the peppers--your choice. You can also use roasted peppers from a jar.

Tips

Add canned artichoke hearts (drained and rinsed) to the dish, or swap broccoli or asparagus for the peppers. Spinach and mushrooms would be great in this as well.


Directions

Prepare the pasta water.

Meanwhile, preheat a large sautÚ pan over medium heat, then add the oil. Add the shallots and garlic and sautÚ for 3 minutes until tender. Whisk in the evaporated milk, goat cheese, and spices and simmer for 5 minutes.

Cook pasta according to package directions.
Place arugula in a colander and rinse well. Leave it in the colander and pour the pasta and water (reserving 1/4 cup) over the arugula to wilt it.

Add the pasta, arugula, sliced peppers, and reserved cooking water to the saute pan; toss to combine. Divide among four pasta bowls.

Sprinkle each portion with Parmesan before serving.


NOTE: Prefer a smoother sauce? Puree the peppers and the sauce before adding the arugula and pasta.


Serving Size:áMakes 8 cups, 2 cups per serving.






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Member Ratings For This Recipe



  • 24 of 48 people found this review helpful
    Please. 1/4 cup Ragu cheesy alfredo sauce, 4 oz walmart pre-cooked shrimp and 3/4 cup Great Value whole wheat pasta. So much easier to make, cheaper, and more food. 430 cals, 13 fat, 42 carbs, and a whopping 43 grams of protein. Plus add veggies and spices to your own taste. - 7/22/12

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  • 18 of 25 people found this review helpful
    Hate goat cheese. I did a recipe MAKEOVER. I used skim milk and instead of goat cheese I used 99% fat free Philly Cream cheese. - 6/4/12

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  • O.K.
    8 of 11 people found this review helpful
    Really didn't care for it. It's poorly written (what to do w/the peppers), there's way too much thyme & green peppers, and we found it to be bland. Perhaps with the suggestions - adding artichoke & other veggies it would be good, but as it is - not so much. - 7/15/12

    Reply from CHEF_MEG (1/28/13)
    Thyme is fresh- did you use dry? Also, green bell peppers are too strong for this recipe- try red or yellow. Hope this helps. Chef Meg


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  • 7 of 8 people found this review helpful
    Does not look attractive and few who ate it did not enjoy it. So many people are gong to "try" it but still give high praise. That messes up the ratings system completely.
    Most comments I read were not good but it still ranks high because of not even trying the dish. Not a good system. - 6/4/13

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  • Bad
    6 of 10 people found this review helpful
    I was not impressed, to be honest. Maybe it was because I didn't use evaporated milk, but just 2% milk...my boyfriend gobbled it down, however. I did add artichoke hearts, too...and the veg in it was very tasty...but that's all i ate of it. - 7/4/12

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  • Bad
    5 of 6 people found this review helpful
    I have a bell pepper allergy so I omitted them and used broccoli instead. I'm a fairly decent cook, but this came out sour and too herb-heavy for my taste. Sorry, Chef, but this is a miss. - 8/26/12

    Reply from CHEF_MEG (1/28/13)
    If you used dried thyme that might be the problem. Maybe try again and omit and use parsley instead. Chef Meg


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  • Very Good
    4 of 5 people found this review helpful
    tasty and easy to make - 6/4/12

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  • 3 of 11 people found this review helpful
    Oh! but those carbs!!! - 11/29/12

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  • 2 of 2 people found this review helpful
    I thought a review was supposed to give a person's feedback on the recipe, like: love it, hated it, added a touch of this to make it great...instead many of these "reviews" just trash the recipe and give a WHOLE NEW RECIPE! Write up your own recipe and share it, please. Otherwise you're just rude. - 6/4/13

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  • Incredible!
    2 of 2 people found this review helpful
    loved this especially with artichoke hearts...as well as the peppers - 2/10/13

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  • Bad
    2 of 2 people found this review helpful
    Very disappointing! Warned about its blandness by others, I added extra garlic, and a good dollop of salt, but it was still very bland, and what flavour it did have wasn't particularly pleasant. I only finished half of the portion, and the bit reserved for tomorrow is being binned. - 10/19/12

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  • 2 of 8 people found this review helpful
    Why does the photo look like artichoke and hardly any peppers? I also see mushrooms, but no pasta in the photo. I think the photo looks better than the recipe sounds. Would love the recipe for the photo. - 8/27/12

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  • Incredible!
    2 of 20 people found this review helpful
    This sounds absolutely delightful. I love goat cheese. Yum. I'm not sure what arugula is, however. Can you enlighten me? How about making recipes for ONE? That would be very helpful. - 7/1/12

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  • Good
    2 of 15 people found this review helpful
    This recipe sounds delish but I also don't like goat cheese. I will be substituting jarred Alfredo sauce (70 cal. for 1/4 cup) and spinach for the arugula which is expensive and difficult to find in my area. - 7/1/12

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  • 2 of 4 people found this review helpful
    I like the idea of substituting shredded zucchini for the pasta - could use spaghetti squash in the fall. My husband is gluten intolerant so always looking for pasta substitutes - some are better than others.
    - 6/4/12

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  • O.K.
    1 of 1 people found this review helpful
    I used regular 2% milk, it's lower in sugars, sodium. The flavour just wasn't there for me. I added low sodium chicken broth to make it more Alfredo like, but the seasoning seemed way off - 6/4/13

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  • Bad
    1 of 1 people found this review helpful
    WAY too much thyme! Wish I had read the comments before I made this. Sorry chef, I think you need to recheck your recipe. - 1/24/13

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  • 1 of 1 people found this review helpful
    White gravy and parmesano cheese less calories with the same great flavors of my whipping cream and parmesano. Most important add the garlic a little lemon pepper. Keep the sauce seperated from the noodles to prevent absorption. Italian cooking is my favorite. - 1/11/13

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  • Very Good
    1 of 1 people found this review helpful
    I just changed the goat cheese to cottage cheese and added fresh basil opposed to Aurgalu ( high in oxolates) and added oregano and chives. Easy to make - 1/3/13

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  • Thank you Chef Meg this recipe looks delicious!! I love goat cheese and I think I will use spaghetti squash instead of pasta to cut down on carbs and calories. - 10/10/13

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  • This was just OK to me. I don't consider it an alfredo sauce at all which was really disappointing to me because that is what attracted me to the receipe to begin with. My husband loved it, but I told him I won't put the time into making it again because it wasn't a "love" for me. - 9/17/13

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  • I did not like this at all so I added some cut up pieces of ham and it made it more edible =) - 7/24/13

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  • Not a nice flavour at all. Ate a small portion and 'binned' the rest - 6/12/13

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  • Not a great recipe...Too convoluted...Should be much simpler and I do not like Goat Cheese either...It can be much better.....D - 6/4/13

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  • Feta could replace the goat - 6/4/13

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