Goat Cheese Alfredo Pasta

Goat Cheese Alfredo Pasta

3.3 of 5 (57)
member ratings
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


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


    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.


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.


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.

Member Ratings For This Recipe

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    33 of 76 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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    32 of 33 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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    26 of 43 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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    13 of 21 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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    10 of 15 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