Рецепт Fettuccine Alfredo

Name: Fettuccine Alfredo
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 tsp extra virgin olive oil; 2 cloves garlic (minced); 2 tsp all purpose white flour; 3/4 cup 2% milk; 1 ounce semi-soft goat cheese; 1 ounce Parmigiano-Reggiano (grated); Pasta; 4 quarts water; 4 ounces fettuccine; 2 Tbsp flat leaf parsley (minced)

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Servings = 2 | Serving size =2 ounces pasta with sauce

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5.

Leftovers are fair at best. Here's the enhanced instructions for making Alfredo sauce (with pictures).

Serve with Parmesan Squash. or Pan Grilled Broccoli or Pan Grilled Asparagus or Healthy Caesar Salad or Roasted Beet and Fennel Salad or Yellow Squash and Onions or Zucchini Salad

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Nutrition Facts

Serving size = 2 ounces pasta

Servings = 2

Amount Per Serving

Calories 372

Calories from Fat 83

% Daily Value

Total Fat 9g

15%

Saturated Fat 6g

29%

Monounsaturated Fat 2g

Trans Fat 0g

Cholesterol 24mg

8%

Sodium 341mg

14%

Total Carbohydrates 51g

17%

Dietary Fiber 2g

8%

Sugars 6g

Protein 19g

Vitamin A 10%

Vitamin C 12%

Calcium 34%

Iron 16%

Vitamin K 52 mcg

Potassium 313 mg

Magnesium 57 mg

Подготовка: 30 минуты

Приготовление: 20 минуты

Порций: 2

Italian

Ингредиенты

Cost per serving $0.37 view details

1 tsp extra virgin olive oil
2 cloves garlic (minced)
2 tsp all purpose white flour
3/4 cup 2% milk
1 ounce semi-soft goat cheese
1 ounce Parmigiano-Reggiano (grated)
Pasta
4 quarts water
4 ounces fettuccine
2 Tbsp flat leaf parsley (minced)

Инструкции

Heat the olive oil in a ten-inch non-stick skillet over medium heat and add the minced garlic. Cook very slowly and stir frequently. Do not allow the garlic to brown or it will become bitter.
Add the flour slowly and cook for about one minute. Stir continuously to blend the oil and flour. The mixture will be like coarse corn meal. Cook gently so the mixture doesnât brown.
Slowly add the cold milk whisking to keep the sauce from forming clumps. Blend in all of the milk until the sauce is smooth and begins to thicken.
Add the goat cheese and whisk as it melts. When the sauce is smooth add the Parmigiano-Reggiano and whisk as it melts until the sauce is creamy. Reduce the heat to very low.
In a large pot heat the water to a boil. Add the fettuccine and cook until just tender (about 12 â 15 minutes for dried pasta). Drain well and then add the pasta to the sauce, tossing to coat thoroughly. Sprinkle the minced parsley over the top and serve

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Nutrition Facts

Amount Per Serving	%DV
Serving Size 2067g
Recipe makes 2 servings
Calories 355
Calories from Fat 87	25%
Total Fat 9.81g	12%
Saturated Fat 4.52g	18%
Trans Fat 0.0g
Cholesterol 19mg	6%
Sodium 345mg	14%
Potassium 304mg	9%
Total Carbs 50.01g	13%
Dietary Fiber 2.1g	7%
Sugars 6.5g	4%
Protein 15.95g	26%

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Рецепт Fettuccine Alfredo

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