Creamy and fragrant, this healthier take on fettuccine alfredo will satisfy with every bite. Red Pepper Alfredo is not to be missed.
My husband knows that when I want to make a dietary change (like when I decided to cut way back on red meat last year), the whole family is going to be in on it with me. Hey, I am no short order cook, and I am confident that whatever healthy meals I serve will be fine for all. When I told him about Eat. Live. Be. For a Better 2011, he was right on board with eating healthier. (Color me lucky, right?)
So, Shawn did a little reading up and discovered Cook This, Not That! Easy & Awesome 350-Calorie Meals, a handy little cookbook all about low-calorie, high-taste meals. Of course, he ran right out and bought it. Like that day.
This cookbook is super visual, pitting the healthy meals that are roughly 350-calories or so each (the book says this one was 390 calories, but since I used low-fat milk, it was slightly higher) against high-calorie restaurant meals. It’s really interesting to see how the meals are slimmed and how many calories are saved. Eye-opening really.
At my suggestion, Shawn made us this Red Pepper Alfredo for dinner from the book. He cooks breakfast often, but dinner rarely — mostly because I like to do it. But I am warming to sharing the responsibility again a bit. A little, little bit.
So, anyway, the alfredo. Oh. My. Goodness. If I didn’t know that it was low-calorie, I would never ever guess it. The rich, slightly sweet, creamy sauce is amazing. Actually decadent is a better way to describe it. I swear, we all nearly licked our bowls. Loved it.
We’re really liking this cookbook and cannot wait to try something else from it. What’s your favorite healthy cookbook?
- 10 oz dried fettuccine
- 1 1/2 tablespoon salted butter
- 1 1/2 tablespoon all-purpose flour
- 1 cup low-fat milk
- 1/2 cup half and half
- 3/4 cup chopped roasted red peppers
- 2 cloves garlic, minced
- 1/2 cup freshly grated Romano cheese
- salt and black pepper, to taste
- Cook the pasta according to package directions, until al dente.
- While the pasta water is coming to a boil, melt the butter in a small saucepan set over medium heat and whisk in the flour. Cook for a minute. Pour in the milk and half and half a little at a time, whisking as you add it. Stir in the roasted red peppers and garlic. Reduce the heat to low and simmer for 10 minutes.
- Transfer the sauce to a blender and blend until smooth. Return to the pan and whisk in the Romano cheese. Season with salt and pepper, to taste.
- Once the pasta is cooked, drain well. Then toss with the sauce. Divide evenly among four bowls and let sit for a few minutes (the sauce will thicken as it cools).
Recipe adapted ever-so-slightly from Cook This, Not That! Easy & Awesome 350-Calorie Meals.