GLUTEN-FREE MAKEOVER: Chef Meg's Light Alfredo Pasta with Veggies (by SP_STEPF)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 bell peppers*1 tablespoon olive oil2 large shallots, diced2 cloves garlic, sliced3/4 cup 2% evaporated milk2 ounces soft goat cheese2 teaspoons thyme1/4 teaspoon black pepper1/8 teaspoon red pepper flakes4 cups arugula8 ounces rice or other gluten-free pasta1/4 cup Parmesan, shredded* Roast or saute the peppers--your choice. You can also use roasted peppers from a jar.
Prepare the pasta water.
Meanwhile, preheat a large sauté pan over medium heat, then add the oil. Add the shallots and garlic and sauté 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, 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: Makes 8 cups, 2 cups per serving.
Meanwhile, preheat a large sauté pan over medium heat, then add the oil. Add the shallots and garlic and sauté 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, 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: Makes 8 cups, 2 cups per serving.
Nutritional Info Amount Per Serving
- Calories: 370.0
- Total Fat: 9.0 g
- Cholesterol: 24.0 mg
- Sodium: 141.9 mg
- Total Carbs: 60.8 g
- Dietary Fiber: 3.6 g
- Protein: 14.5 g
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