Goldy's Low Fat Fettuccine Alfredo With Asparagus

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat a medium-size nonstick saute pan.
  • Remove from heat, and spray with vegetable oil spray.
  • Add onion, and saute until limp--5-10 minutes.
  • Add asparagus and garlic, cover the pan, and turn off the heat (the steam from the onion will steam the asparagus).
  • In a large skillet, combine the dry milk and skim milk, and whisk until blended.
  • Add flour, stir, and cook over med-high heat until thickened.
  • In a small bowl, add 2 tablespoons of this sauce to the cream cheese, and stir until smooth.
  • Return this mixture to the hot sauce.
  • Add parmesan, and stir until melted.
  • Keep hot.
  • If the mixture gets too thick, thin it out with small amounts of skim milk.
  • Cook fettucine according to package directions.
  • Add hot pasta and garlic and vegetables to the sauce in the skillet.
  • Stir and cook over medium-low heat until heated through.
  • Serve garnished with chopped arugula.
  • **NOTE**.
  • To bake garlic, preheat oven to 350. Place a whole head of garlic in a small baking pan. Drizzle one tsp of olive oil over the head, add 1/4 cup of water to the pan.
  • Bake, loosely covered for 45-60 minutes or until soft.
  • The cloves will slide right out, and can ve mashed, chopped or served whole.
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