GLUTEN-FREE MAKEOVER: Chef Meg's Light Alfredo Pasta with Veggies (by SP_STEPF)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of GLUTEN-FREE MAKEOVER: Chef Meg's Light Alfredo Pasta with Veggies (by SP_STEPF) calories by ingredient
View the original recipe for 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
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4 bell peppers*
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
1/4 teaspoon black pepper
1/8 teaspoon red pepper flakes
4 cups arugula
8 ounces rice or other gluten-free pasta
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 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.
Member Ratings For This Recipe
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ELRIDDICK
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CD13547650