Monday, May 4, 2009

Alfredo Sauce Light


1 onion, chopped
1 clove garlic, minced
2 teaspoons vegetable oil
2 cups skim milk
1 cup chicken broth
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
1 (16 ounce) package fettuccini pasta
2 lbs assorted vegetables (broccoli, peppers, onions, etc)


1. In a medium saucepan, heat oil over medium heat. Add onion and
garlic, and saute until golden brown.
2. In a small saucepan, stir together milk, chicken broth, flour, salt
and pepper over low heat until smooth and thick. Stir into onion
mixture. Continue to cook over medium low heat, stirring frequently,
until the sauce is thick. Stir in Parmesan cheese.
3. Meanwhile, cook pasta in boiling water. Add broccoli to the pasta
for the last several minutes of cooking Continue cooking until the
pasta is al dente.
4. Drain the pasta and vegetables, and transfer to a large bowl. Toss
with sauce.

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