I’m in a holiday rush. Maybe you are, too. Maybe you’re even too harried and hassled to read this right now and just want to cut to the chase. You want to know what to make for dinner and you want something snappy. You want to make a dish so delicious that no one at your dinner table will find anything to complain about. You’d maybe like some peace and quiet, too. If you want fast and easy and peace and quiet, then you should make this pasta tonight. Everyone will be so busy feeding their faces that they won’t have anything to say except maybe, “OMG Mom, YUM” or “Goooooooood dinner, Mom” or “MORE PLEASE” and you won’t even care that whoever fed you the compliments just did so with her mouth stuffed full of Alfredo. I’d take a compliment or two over quiet, wouldn’t you?
That’s how I’m picturing it for us, anyway.
You’ll absolutely never miss all the added fat normally found in Alfredo sauce. I pinky promise. Serve this sans broccoli, or add a couple sliced, sauteed chicken breasts. If you’re feeling decadent and spendy (nothing wrong with that), leave off the broccoli and add cooked lobster, shrimp, and/or crabmeat for a fabulous seafood Alfredo. I guarantee, no one around your table will ever be able to tell just how drastically this dish was lightened up.
I made some bold claims here today. I hope you like the pasta. : )
SOURCE: myrecipes.com; original recipe by Cooking Light, January 2007
1 T. butter (ShurFresh Butter Quarters are on sale this week, 12/12/12 – to 12/18/12)
2 garlic cloves, minced
1 T. flour
1 1/3 c. 1% milk (I always use whole; Organic Valley Milk is on sale this week)
1 1/4 c. grated Parmesan cheese (use the best you can afford here)
2 T. 1/3-less fat cream cheese (Philadelphia Cream Cheese Blocks are on sale this week)
1/2 t. salt
4 c. hot cooked fettuccine (8 oz. pasta)
2 T. chopped fresh flat leaf parsley
Cracked black pepper
Fresh broccoli florets (I used a lot, probably 5 cups – maybe more; Fresh Broccoli is on sale)
Melt butter in a medium saucepan over medium heat. Add garlic; cook 1 minute, stirring frequently. Stir in flour. Gradually add milk, stirring with a whisk. Cook 6 minutes or until mixture thickens, stirring constantly. Add 1 cup Parmesan cheese, cream cheese, and salt, stirring with a whisk until cheeses melt. Toss sauce with hot pasta. Sprinkle with remaining 1/4 cup Parmesan cheese and chopped parsley. Garnish with black pepper, if desired. Serve immediately.
NOTES: First of all, I always double everything because I’m serving five and we like to have leftovers. Second, add your raw broccoli florets to the boiling pasta during the last three minutes of cooking to save yourself from dirtying another pan. And third, if you go the fancy pants seafood route, Censea Extra Large Cooked or Raw Shrimp are on sale; as are Canadian Wild Caught Coldwater Lobster Tails, and cans of Reese All White or 15% Leg Meat Crab. : )