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Alfredo Light

SUBMITTED BY: Dorothy PHOTO BY: Jayme

"A lighter version of a creamy classic! I sometimes substitute peas for the broccoli."

RECIPE RATING:

Read Reviews (181)

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PREP TIME	20 Min
COOK TIME	20 Min
READY IN	40 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 onion, chopped
1 clove garlic, minced
2 teaspoons vegetable oil
2 cups skim milk
1 cup chicken broth
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
16 ounces dry fettuccine pasta
1 (16 ounce) package frozen broccoli florets

What to Drink?
	Chardonnay

DIRECTIONS

In a medium saucepan, heat oil over medium heat. Add onion and garlic, and saute until golden brown.
In a small saucepan, stir together milk, chicken broth, flour, salt and pepper over low heat until smooth and thick. Stir into onion mixture. Continue to cook over medium low heat, stirring frequently, until the sauce is thick. Stir in Parmesan cheese.
Meanwhile, cook pasta in boiling water. Add broccoli to the pasta for the last several minutes of cooking. Continue cooking until the pasta is al dente.
Drain the pasta and vegetables, and transfer to a large bowl. Toss with sauce. Serve.

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REVIEWS

Reviewed on Jan. 8, 2005 by JERUSHAGIRL

Full Review

The reviewer gave this recipe 3 stars. This recipe averages a 3.93 star rating.

JERUSHAGIRL
Jan. 8, 2005

I know what the recipe is supposed to accomplish, but it just doesn't do it. When prepared as written, it'll take you forever to get the sauce to thicken and you'll end up losing so much of the sauce that you'll wonder why you bothered. And the sauce is just too bland. I spent as long trying to fix the recipe as I did making it. My basic suggestions are to replace the oil you saute the garlic and onions with "I can't believe it isn't butter". It makes a difference. Secondly, when making the sauce, first add 3 TBL of the butter substitute with the 3 TBL of flour, and heat and whisk it until the butter melts and the flour breaks up. THEN add the milk and the stock, s&p, whisking constantly as you bring the liquid to a boil. By the time it boils, the sauce will have thickened quite well (actually you might need to thin it a bit with more milk and stock) and you'll have made a basic white sauce. Then, add a dash of powdered mustard, red pepper, and garlic (the garlic flavor needs to steep into the mixture a bit better and more "Alfredo" like). I added basic Italian seasonings for fun. And I think I doubled the amount of Parm. cheese. I think most people will be far more pleased with the resulting sauce and it sure is a lot faster to make. Plus, since the sauce you make is a basic white sauce, you can add what you want without messing it up.

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26 users found this review helpful

I know what the recipe is supposed to accomplish, but it just doesn't do it. When prepared as... MORE

Reviewed on Feb. 7, 2004 by TRIPLEJ28

Fantastic and so easy! I omitted the onion but added 4 more cloves of garlic and some red... MORE

Reviewed on Feb. 7, 2004 by LF

i was looking for a way to enjoy one of my favorites, alfredo, without the guilt trip that... MORE

Reviewed on Aug. 29, 2002 by MOLSON7

This was ok. I had to use 2% milk it was all I had. The sauce took forever to thicken. I would... MORE

Reviewed on Mar. 26, 2004 by ScullyKel

This recipe had incredible flavor. I used whole wheat pasta, and also added 2 cups of fresh... MORE

Reviewed on Dec. 11, 2003 by LJBEASLEY

Being from the south I made a rue adding the flour to the onion and garlic - then added the... MORE

Reviewed on Feb. 2, 2004 by DEE S.

I followed some suggestions from other readers and omitted the onion and used 3 large cloves... MORE

Reviewed on Apr. 1, 2004 by ARMYWIFE99

YUM YUM YUM!!! This is a fantastic light recipe, you can't even tell that it's "light". I... MORE

Reviewed on Apr. 1, 2004 by SouthernGma

I've been looking for an easy, yet tasty Alfredo sauce I could use with broccoli, chicken,... MORE

Reviewed on Feb. 7, 2004 by familychef

What a fabulous recipe! I wasn't even looking for low-fat, but after reading the ingredients... MORE

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Nutritional Information

Alfredo Light

Servings Per Recipe: 8

Amount Per Serving

Calories: 271

Total Fat: 2.8g
Cholesterol: 1mg
Sodium: 290mg
Total Carbs: 50.1g
Dietary Fiber: 3.6g
Protein: 12g

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Alfredo Light

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