1 no ingredients
Directions
2 TB red onion -- finely chopped
2 1/2 c aspargus with tight tips,
: diag sliced -- tough ends
: removed
1 ts mashed and chopped BAKED
: garlic* -- about 2 cloves
1/3 c nonfat dry milk
1 1/2 c skim milk -- or as needed
1 1/2 TB Wondra instant-blending
: flour
2 TB Neufchatel cheese -- NOT
: fat-free
2/3 c grated parmesan cheese
1/2 c arugula -- chopped
Heat a medium-size nonstick saute pan. Remove from the heat and spray
with vegetable oil spray. Add the onion and saute over Medium heat
unitl limp, about 5-10 minutes. Add the asparagus and the garlic,
cover the pan, and turn off the heat. (The steam from the onion will
cook the asparagus.) In a large skillet, combine the dry milk and
skim milk and whisk until blended. Add the flour, stir and cook over
Medium-High heat until thickened. In a small bowl, add 2 Tbsp. of the
hot sauce to the cream cheese and stir until smooth. Return this
mixture to the hot sauce. Add the Parmesan cheese and stir until
melted. Keep hot. If the mixture becomes too thick, thin it out with
small amounts of skim milk. The consistency should be like cream, not
gravy. Cook the fettuccine in boiling water according to the package
directions until it is al dente and drain. Add the hot pasta and the
garlic and the vegetables to the sauce in the skillet. Stir and cook
over Medium-Low heat until heated through. Serve garnished with the
chopped arugula.
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NOTES : MC formatting and posted by bobbi744@sojourn.com * To Bake
Garlic: Preheat the oven to 350=B0 Place a whole head of garlic in a
small baking pan. Drizzle one teaspoon of olive oil over the head of
garlic, add 1/4 cup water to the pan. Bake the garlic, loosely
covered with aluminum foil, for 45-60 minutes or until the cloves are
soft. The cloves will slip right out of their skins to be mashed,
chopped or served whole. The whole garlic cloves can be served as a
side dish with any roast meat, the mashed garlic cloves are also
delicious mixed with hot homemade mashed potatoes.
Recipe By : Diane Mott Davidson, Killer Pancakes 9 ounces
fettuccine -- cholesterol-free
From: Date:
Servings: 4 servings
Lowfat Fettuccine Alfredo With Asparagus Recipe brought to you by Recipe Ideas
Categories: Diet; Healthy; Italian; Low Fat; Pasta
The History of Recipes
It is possible to track the history of `recipes` way back into the far past, in truth as far as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, these, ancient records were just primitive pictorial recipes for preparing meals.
Later, we have two interesting cookery books which date from the fourteenth century ; a recipe book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these books have no connection with the spicy food that we all know today, but instead accounts of the types of meals on the menus of the rich people of that time. By the time we get to the 1900s, cooking books are increasing in popularity mostly due to higher levels of literacy, people having increased leisure time and being a little richer. |
We hope you enjoy this Lowfat Fettuccine Alfredo With Asparagus recipe.
