Creamy Fettucine Alfredo
- Number of Servings: 2
Ingredients
IngredientsServes 21/2 lb cooked whole wheat pasta1/2 head cauliflower, cored removed and broken into small florets2 tbsp olive oil2 shallots, minced1/2 cup chicken stock1 cup grated parmesan cheese, plus more for garnishSalt and black pepper to taste
Directions
Steam the cauliflower for 20 minutes until very soft. In a small sauce pan, heat the olive oil over medium-low heat and cook the shallots until soft and translucent, stirring often, for about 10 minutes. Add the chicken stock and cook for 5 minutes longer. Set aside to cool.
In a large blender, combine the cooked cauliflower and the shallot-chicken stock mixture and purée until silky smooth. Pour the puree into the sauce pan and heat over medium heat until steaming. Remove from the heat, toss in the cooked pasta and add the grated parmesan cheese.
Season to taste with salt and pepper and divide between 2 serving bowls. Top with more parmesan cheese.
Number of Servings: 2
Recipe submitted by SparkPeople user MOMOFBRIDE6.
Steam the cauliflower for 20 minutes until very soft. In a small sauce pan, heat the olive oil over medium-low heat and cook the shallots until soft and translucent, stirring often, for about 10 minutes. Add the chicken stock and cook for 5 minutes longer. Set aside to cool.
In a large blender, combine the cooked cauliflower and the shallot-chicken stock mixture and purée until silky smooth. Pour the puree into the sauce pan and heat over medium heat until steaming. Remove from the heat, toss in the cooked pasta and add the grated parmesan cheese.
Season to taste with salt and pepper and divide between 2 serving bowls. Top with more parmesan cheese.
Number of Servings: 2
Recipe submitted by SparkPeople user MOMOFBRIDE6.
Nutritional Info Amount Per Serving
- Calories: 604.7
- Total Fat: 30.4 g
- Cholesterol: 60.1 mg
- Sodium: 1,037.2 mg
- Total Carbs: 52.8 g
- Dietary Fiber: 4.3 g
- Protein: 31.8 g
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