Thursday, March 7, 2013
Light Fettuccine alfredo with broccoli
8 ounces whole-wheat fettuccine noodles
2.5 cup fresh broccoli, cut into small, bite sized florets
1 1/2cup fat free vegetable broth
4 tbsp fat free sour cream
1 cup freshly grated Parmesan cheese
2 wedge of Laughing Cow Light Cheese, cut into small pieces
4tsp cornstarch, mixed with 2 tbsp water
5 garlic cloves, peeled
1/2 tsp freshly ground pepper
2tbsp fresh parsley, finely chopped
pinch of nutmeg
1.Prepare fettuccine noodles according to package instructions. Right before noodles are finished cooking, drop in broccoli and cook about 2-3 additional minutes.
2.In the meantime, combine broth and garlic in a small saucepan; bring to a boil over high heat. Cover, reduce heat to a simmer and cook about 15 minutes, or until garlic is tender.
3.Transfer the garlic and broth to a blender. Process until the mixture is smooth. Return the mixture to the pot and bring to a simmer over medium-high heat. Add cornstarch mixture; whisk it until slightly thickened, about 15 seconds. Remove from the heat and whisk in sour cream, Laughing Cow Cheese, nutmeg, salt and pepper. Return the pot to very low heat to keep the sauce warm. (Do not boil.)
4.Drain the pasta and place in a large bowl. Add the sauce and the fresh Parmesan; toss to coat well. Sprinkle with parsley and serve immediately.
Serving size is 1 ½ cups
PER SERVING: 312 calories; 8 g fat; 52 g carbohydrates; 22 g protein; 7 g fiber