How would you make this recipe healthier? I really miss this!
18 ounces fresh fettuccine
2 1/2 cups heavy cream
1/2 cup fresh lemon juice
12 tablespoons unsalted butter
2 cups grated Parmesan
2 teaspoons grated lemon zest
Pinch freshly grated nutmeg
Salt and freshly ground white pepper
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain.
Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat.
Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.
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.
Serve with Parmesan Squash or Pan Grilled Broccoli or Pan Grilled Asparagus or Caesar Salad or Roasted Beet and Fennel Salad or Yellow Squash and Onions or Zucchini Salad
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)
4 quarts water
4 ounces fettuccine
2 Tbsp flat leaf parsley (minced)
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 doesn’t 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 – 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.
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%
Vitamin A 10% Vitamin C 12%
Calcium 34% Iron 16%
Vitamin K 52 mcg Potassium 313 mg
Magnesium 57 mg
oh crumbs ..another delicious sounding recipe , I havent had fettucini much, never been a pasta person but its time to try new things , and pasta is a reasonable price ..still...the DH likes pasta I usually give him spaghetti with meat balls .
Generally I aviod food like this. It will fill you up, but with carbs,protien and fat. I used to eat meals like that (particularly when in a rush) but it's just not good (I always feel hungry later as they lack balance), especially if you are trying to lose weight and stuff. The second and third versions are much better. If I fancied something like that I would probably do a pasta bake but with a roux based sauce or a tomato sauce and add lots of veg.
I made the cauliflower sauced version for dinner tonight. I added some chopped basil and a handful of baby spinach. Served it with some sauteed shrimp and garlic. It is unbelievable good and my husband would eat it any day.
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