Wednesday, February 23, 2011

WW -- Lite Alfredo Sauce

We had this pasta with our Valentines Family Dinner and it was a good pasta. I was able to mix up the first half of the sauce the day before so it made our special dinner a bit quick since V-Day was on Monday. It did make a lot of sauce, so next time I would half the recipe.
We served it with shrimp, scallops, asparagus and french bread.

Lite Alfredo Sauce
adapted from Plain Chicken

2 cups 1% or skim milk
1 cup part-skim ricotta cheese
2/3 cup 2% Greek yogurt
2 Tbsp dried minced onion flakes
2 Tbsp minced garlic
1 tsp kosher salt
1/2 tsp ground nutmeg

1/4 cup extra virgin olive oil
1/4 cup all-purpose flour
1/2 cup grated Parmesan cheese
black pepper
reserved pasta water

1 lb pasta, cooked and drained

Blend milk, ricotta, yogurt, onion, garlic, salt and nutmeg in a blender or food processor until smooth. At this point, the mixture may be stored in an airtight container in the refrigerator for up to a week.

Heat oil in large saute pan over medium heat. Whisk in flour until smooth. Whisk in blended mixture until smooth. Simmer sauce until it thickens, about 8 minutes. Stir in Parmesan cheese and pepper. If the sauce gets too thick, thin it out with a little pasta water. Stir in cooked pasta.

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