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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 271.0
  • Total Fat: 10.2 g
  • Cholesterol: 17.3 mg
  • Sodium: 501.0 mg
  • Total Carbs: 32.2 g
  • Dietary Fiber: 3.7 g
  • Protein: 13.1 g

View full nutritional breakdown of Angel hair with peas and faux cream sauce calories by ingredient
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Angel hair with peas and faux cream sauce

Submitted by: ONCEAGAINAMANDA

Introduction

I LOVE Alfredo sauce. I had a huge craving for it the other night, so I thought I would try my hand at making a low-fat version. I substituted olive oil for some of the butter since it is considered a healthier source of fat. I LOVE Alfredo sauce. I had a huge craving for it the other night, so I thought I would try my hand at making a low-fat version. I substituted olive oil for some of the butter since it is considered a healthier source of fat.
Number of Servings: 4

Ingredients

    1 Tb butter, unsalted
    1 Tb olive oil
    2 Tb flour
    1 garlic clove, minced
    1.5 cups milk (1% or skim)
    1/2 tsp dried parsley, crushed between your palms
    1/4 cup grated parmesan cheese (low-fat)
    1/4 package Angel Hair pasta (whole wheat)
    1 cup frozen peas
    Salt and pepper to taste

Directions

*Makes 4 - 3/4 cup side servings or 2 - 1.5 cup entree servings. Nutritional info reflects side serving portions.*

1. In large pot, heat salted water. Cook angel hair per instructions, adding frozen peas during last couple minutes. Drain, reserving 1/2 a cup of the pasta water to use if sauce is too thick.
2. Meanwhile, over medium-low heat, melt butter and olive oil together. Add garlic, cooking until aromatic but not brown, 2-3 minutes. Add flour slowly, stirring well so that it forms a paste. Let cook 2-3 minutes or until paste turns light brown.
3. Whisk in milk, being sure to stir out any clumps. Continue to cook until milk bubbles and reduces by about half, approximately 5 minutes. Add parsley, salt, and pepper to taste. Turn off heat, then stir in the Parmesan cheese a little at a time.
4. Add the pasta and peas to the sauce, tossing to coat. If the sauce is too thick, slowly add a little of the reserved pasta water at a time until the sauce approaches desired consistency.

I serve with a baked chicken breast to round out the meal.

Number of Servings: 4

Recipe submitted by SparkPeople user AWORTH2007.






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