Crisp seasonal veggies in creamy Alfredo over whole-wheat pasta, paired with a ...
Most good things in life require compromise.
Relationships with family, colleagues and - when it comes to healthy eating - you often have to compromise with the ingredients you put into your recipes.
My dish of whole wheat penne is a good example.
If I left out the cream sauce, it would have been 100 percent healthy. Olive oil would have sufficed.
But I did not go this route, because, frankly, the sauce was just too good not to pour over the vegetables I threw crisp with penne.
So I compromised.
I balanced the Alfredo sauce with less cheese than the classic Alfredo sauce recipes call for, and used a dab of fat free sour cream for added flavor.
The end result was superb.
Still, it's probably not a dish you want to have, after 19 hours, or if you're dieting or you have some stupid belief that the cream will make your thighs fat.
(Well, it might, but not if you "just this once.")
I used the vegetables I could find this time of year, and cook until just tender enough to stick a fork - not too long, and I kept the skin of zucchini to keep all vitamins and nutritional value intact.
Here's what I used:
1. 1 box whole wheat pasta penne, cooked until its al dente (about 8 minutes)
2. 1 yellow squash
3. 1 sweet green pepper
4. 1 sweet orange pepper
5. 1 Roma tomato
6. 1 package sliced white mushrooms
7. 1 clove fresh garlic, chopped
8. 2 tablespoons olive oil
9.1 teaspoon dried basil
10. salt and pepper to taste
Here is the sauce:
1. 1 / 2 pint heavy cream
2. 2 tablespoons fresh chips parmasean
3. 1 clove fresh garlic, chopped
4. 2 tablespoons fat free sour cream
5.
Alfredo Cream Sauce Recip - News
I balanced out the Alfredo sauce with less cheese than the classic Alfredo-sauce recipes call for, and used a dab of fat-free sour cream for added flavor. Still, this probably isn't a dish you want to have after 7 pm, or if you're dieting or if you
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As promised: The Alfredo Sauce recipe | Taste Out Loud
Salt and freshly ground pepper
In a heavy saucepan, pour the cream and bring to a boil over medium-high heat. Stir occasionally to avoid burning. Once the cream has boiled add the Parmesan cheese and turn heat to low. Reduce the cream for 2-3 minutes. Salt and pepper to taste. If you want a small amount of fresh lemon zest can be added to lighten the flavor of the cream. Mix in your favorite pasta while still hot!
Alfredo Cream Sauce Recip - Bookshelf
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