Sunday, January 23, 2011

"Healthified" Linguine Alfredo

We had a good, busy weekend.  Friday night we went out for Mexican with my BFF, her hubby and some other people.  Before Redmond, that was a Friday night tradition....that was the first time we'd been back there since he's been born.  Of course it has to be the week that I finally buckled down on my diet.  Oh well, it was good to be back.  Good friends, good food,  good times :)  Saturday we packed up and headed to Ohio to my cousin's wedding.  It was great to see my family and have them meet Redmond.  The wedding was fun and my cousin was absolutely gorgeous!  I just love weddings.

So....my diet kind of went down the tubes this weekend through no fault but my own.  But, I did make a fairly healthy dinner tonight.  It's another Eat Better America recipe...well, kind of.  It's my take on their "Healthified" Fettuccine Alfredo.  I've made a couple of adjustments but it's basically the same recipe.  The main difference is that I use whole wheat linguine, while they use regular fettuccine.  I couldn't find whole wheat fettuccine or I would use that.

Linguine Alfredo:
Serves 4
Ingredients:
  • 8 oz uncooked whole wheat linguine
  • 1 cup 2% milk
  • 1/2 tbsp all-purpose flour
  • 1/8 tsp salt
  • black pepper
  • cayenne pepper (optional)
  • 1 tbsp butter
  • 1 tsp garlic, minced
  • 2 oz 1/3 less-fat cream cheese
  • 1/3 cup Parmesan cheese
  • steamed veggies (optional)
  • fresh parsley (optional)
Directions:
  1. Cook linguine as directed on package.  Drain and keep warm
  2. Meanwhile, in medium bowl, stir milk, flour, salt, black pepper and cayenne with wire whisk until smooth. In 2-quart saucepan melt butter over medium-low heat. Add garlic; cook 1 minute, stirring constantly (do not burn). With wire whisk, stir milk mixture into butter in saucepan. Cook and stir over medium heat 6 to 8 minutes or until mixture thickens & boils.
  3. Stir in cream cheese until melted. Stir in Parmesan cheese until melted. Pour over linguine and steamed veggies (if using); toss to coat. Sprinkle with parsley and serve.
Nutritional Info (not including any added veggies): Cal 303, Fat 10g, Chol 27, Sodium 237, Carbs 46, Fiber 6g, Protein 12g

Jason says "It's like fine dining at home." :)

This alfredo definitely isn't as creamy as regular alfredo, and does get kind of thick quickly, but it is still pretty darn tasty.  I really like it with broccoli (I just chop it up and throw it in with the pasta to cook it), but I forgot to pick some up at the store.  I had a bag of frozen corn, carrots & broccoli so I picked all the carrots and broccoli out of that and added it in tonight.  Of course it would be good with chicken too, I'm sure.

That's all I have for tonight....gonna go snuggle with my baby boy and make up my menu and grocery list for the week.  Tomorrow is my first official weigh-in day - wish me luck!

2 comments:

  1. I think I'm going to try this tonight!

    ReplyDelete
  2. Sounds delicious! Thanks for the recipe!

    ReplyDelete