Sunday, December 20, 2009

Pasta Alfredo

Alright, one more dinner recipe for you. Same as before, this one makes another quick and easy meal -- perfect so you can get back to baking those holiday goodies.

I found this gem also back in March off Macaroni and Cheesecake's site, although I made a few changes based on what I had around the house.

Pasta Alfredo
Adapted from: Kraft Foods

1/2 pound rotini or other medium pasta, uncooked
1-1/4 cups fat-free reduced-sodium chicken broth
4 teaspoons flour
1/3 cup 1/3 Less Fat Cream Cheese
1 tablespoon Parmesan cheese
2 tablespoons Romano cheese
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1/8-1/4 teaspoon cayenne pepper
2 teaspoons dried parsley

Boil pasta as directed on package.

Meanwhile, beat broth and flour in medium saucepan with whisk until well blended. Add cream cheese, Parmesan, Romano, nutmeg and peppers; cook 2 min. or until mixture comes to boil and thickens, stirring constantly.

Drain pasta; add pasta to the sauce; toss to coat. Garnish with any additional parsley or cheese if desired.

Serves: 4

Not too bad of a recipe for one that's supposed to be a "lightened" version of alfredo. The nutmeg gives the sauce a nice rounded "fall" flavor while the cayenne gives it a nice little kick (specially added for Adam). I'd definitely make it again when the mood for alfredo strikes.

Nutrition Facts
Amount per serving
Calories 304Calories from fat 80
% Daily Value
Total Fat 8.9g14%
Saturated Fat 5.2g26%
Trans Fat 0.0g
Cholesterol 25mg8%
Sodium 306mg13%
Total Carbs 45.1g15%
Dietary Fiber 2.2g9%
Sugars 1.6g
Protein 11.8g
Vitamin A 7%Vitamin C 2%
Calcium 7%Iron 17%


Post a Comment


Related Posts with Thumbnails
Pin It button on image hover