Cooking / Entrees / Food

Easy Veggie Alfredo


This is an easy, lighten-ed up version of Alfredo.

If you are not great a multi-tasking, or fear you will burn something, you could complete steps separately.

However, I’m impatient and I multi-task a lot. These directions should give you awesome alfredo, in 30 minutes or less.

Plus, lots of vitamins from the vegetables!

Ingredients:

Vegetables! Cut up as you’d like (I choose zucchini, carrots, and peas)
Pasta for 2, fettuccine or any kind really
1 tbspn Olive Oil
1/2 clove garlic
salt/pepper to taste

For the Sauce:

1 tbspn of Olive Oil
1/2 clove garlic
1/4 cup whipping cream
1/2 cup skim milk
1 tsp flour
1/2 cup of white cheese, Parmesan freshly grated preferred, but mixed 4 cheese is fine too

Fresh Basil and Parsley a Plus!

First thing you’ll want to do is start cooking the vegetables.  Add a tablespoon of Olive Oil and 1/2 clove of minced garlic to the saute pan.  Set pan on low as to not burn the garlic!

While the garlic is breaking down, add the fettuccine to a large pot to cook.  Usually 8 minutes does it, depends on type. Read instructions on box if you’re worried.

While all that is going, you’ll want to start on the sauce.  Add the flour to the milk and stir it up.  Important: Do not do this while the milk is hot… do not try to skip a step and add the flour while the milk is already on the stove. This is BAD.  If the milk is hot, the flour will just cook in the hot milk and you will get little balls of doughy flour, instead of thickened milk.  Just trust me.

Add vegetables to saute pan (the one with OO and garlic) to allow to cook.  I choose zucchini sliced into strange and baby carrots. Choose whatever you’d like.

Then add Olive Oil and Garlic to a small sauce pan set on low.  Once it cooks for a minute or so, add the milk-flour mixture.

Set sauce pan on med while stirring continuously, this will cause the mixture to slightly boil.  Do not over cook. The mixture will thicken slightly. Stir and heat for about 5 minutes.

After mixture thickens add the cream and continue stirring.

Once the sauce reaches the desired thickness, add the cheese!

MMMmmm Cheese.  I choose Parmesan and mozzarella, or a mixture of cheeses. Anything you like will do.

Stir until smooth. Add a bit of pepper and salt, to taste.

Here’s the surprise: Add a squeeze of lemon to the sauce.

This brightens up the sauce a lot.  Don’t over do it… but don’t be afraid to mix it up!

Hopefully you didn’t forget about the fetucini we started with.

Add it to the saute pan with vegetables (assuming they are to your desired doneness).

I like to add peas to my alfredo also… more vegetables!

Frozen peas only take 2-3 minutes to cook thoroughly. Add them to the saute pan and mix.

Then add the sauce! and toss of course.

If you had fresh basil and parsley you would chop it up and add that too. How pretty.


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