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How To make Lowfat Fettuccine Alfredo with Asparagus
Ingredients
2
tablespoon
red onion, finely chopped
2 1/2
cup
aspargus, with tight tips, diagonal sliced, tough ends removed
2
each
garlic, cloves, chopped
1/3
cup
milk, dry, nonfat
1 1/2
cup
skim milk, or as needed
1 1/2
tablespoon
flour, instant-blending
2
tablespoon
neufchatel cheese, not fat-free
2/3
cup
parmesan cheese, grated
9
oz
fettuccine, cholesterol-free
1/2
cup
arugula, chopped
Directions:
Heat a medium-size nonstick saute pan. Remove from the heat and spray with vegetable oil spray. Add the onion and saute over medium heat unitl limp, about 5-10 minutes. Add the asparagus and the garlic, cover the pan, and turn off the heat. (The steam from the onion will cook the asparagus.)
In a large skillet, combine the dry milk and skim milk and whisk until blended. Add the flour, stir and cook over medium-high heat until thickened.
In a small bowl, add 2 tbsp. of the hot sauce to the cream cheese and stir until smooth. Return this mixture to the hot sauce. Add the parmesan cheese and stir until melted. Keep hot. If the mixture becomes too thick, thin it out with small amounts of skim milk. The consistency should be like cream, not gravy.
Cook the fettuccine in boiling water according to the package directions until it is al dente and drain. Add the hot pasta and the garlic and the vegetables to the sauce in the skillet. Stir and cook over medium-Low heat until heated through. Serve garnished with the chopped arugula.
How To make Lowfat Fettuccine Alfredo with Asparagus's Videos
Asparagus and Feta Fettuccine
A very versatile vegetarian pasta dish!
Printable Recipe:
Ingredients:
8 oz. Fettuccine Pasta
1 lb Asparagus
2-3 tbsp. Olive Oil
1 clove Minced Garlic
4 Green Onions (chopped)
1/4 cup Fresh Parsley (chopped)
4 oz. Feta Cheese
1 tsp. Crushed Red Pepper Flakes
Salt/Pepper (to taste)
Instructions:
Cook pasta until there are about 5 minutes of cook time left, and add asparagus that has been chopped into one inch pieces.
Drain pasta and asparagus, and set aside.
Add olive oil, garlic, onions, and parsley to pan and sauté until onions have softened.
Return pasta and asparagus to pan, add red pepper flakes and feta cheese, and toss together until heated through.
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Pasta - How to Make Shrimps Fettuccine Alfredo Recipe [Episode 021]
Simple recipe with simple ingredients. This flavorful dish can be tailored to your taste by adding different meats, such as chicken or meatballs... and perhaps jalapeño peppers for a spicy kick.
Esta receta la encuentras en Español:
Link to Simple Sunday Afternoons channel:
Luz D Maldonado
PO Box 52299
Toa Baja PR 00950-2299
luzdeliamaldonado@gmail.com
simplesundayafternoon@gmail.com
Music:
I have a license for the music. The music in this video is named Spanish Horizons; Composer(s): Brian Parker; Composers' Performing Rights; organization: PRS; Publisher: Perez music; Publisher's Performing Rights Organization: PRS; and I paid $39.95; so it was not free. Stock Music.Net provides me a license and grants me the rights to re-record, duplicate and release the music as part of my production in whatever medium I choose (i.e. video tape, film, CD ROM, DVD, digital formats). Also grants me the right to use the music as part of the public viewing or broadcast of my production (including but not limited to TV shows, videos, DVDs, web sites, podcasts, multimedia presentations, and films. Credit is given to the author and publisher at the end of the video. luzdeliamaldonado@gmail.com.
Vegan Cauliflower Fettuccine Alfredo - Fat Free - HCLF
UPDATE link to Ebook! *** For more info on this recipe check out my blog:
Cauliflower Asparagus Alfredo // ASPARAGUS PASTA VEGAN
Hello everyone!
This week I made a CAULIFLOWER ALFREDO PASTA with ASPARAGUS. The sauce contains no oil and is made by steaming cauliflower and blending all the ingredients. Omit oil from the baked asparagus to make the recipe completely oil free. No need to feel guilty while eating this comfort classic. Love always, R. xoxo.
Ingredients you'll need:
Baked Asparagus
2 bunches ~ 2 lbs asparagus
Olive oil
Garlic powder
Salt
Pepper
1/2 a lemon
Alfredo Sauce
3/4 cup chopped red onion
3 minced garlic cloves
Florets from 1 cauliflower
1.5 cups veggie broth
1/4 cup nutritional yeast
2 tbsp miso paste
1/2 a lemon
Whole wheat pasta cooked according to instructions
Fettuccine Alfredo with Lobster Shrimp and Asparagus
I TRIED TO GET RIGHT TO THE POINT....THIS PASTA WAS REALLY GOOD!
Vegan Pasta | Creamy Asparagus & Lemon - What's For Din'? - Courtney Budzyn - Recipe 59
Vegan Pasta , Creamy Asparagus & Lemon Pasta
Learn how to make an easy vegan pasta that is rich, creamy, and guilt free! This vegan pasta has garlic, lemon, roasted asparagus and a rich creamy texture that nobody can resist. It's my version of a vegetarian alfredo sauce! It's so good you don't even need cheese. Even non vegan peeps will love this one. My husband is quite picky and doesn't like vegan recipes at ALL. But this creamy vegan pasta is sooo good, he goes in for seconds AND THIRDS. It reminds me of an alfredo sauce, which is crazy because it has absolutely NO DAIRY! If you're only concerned about dairy, and are fine with meat, by all means add chicken! I like to cook chicken breasts in the same pan before I make the sauce. That way all the chicken drippings add to the already amazing flavor of the sauce. Then I dice it up and add it to the end result. Honestly, it's delicious both ways. I was inspired to make this when I saw a creamy vegan garlic pasta on pinterest. There was a few renditions, but one in particular had lemon & asparagus and once I tried it, I became addicted! I'm sure you will too!
Thank you so much for over 300 subscribers! You guys rock!
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| Ingredients |
1 Bunch Asparagus, Trimmed and Washed
1 Lemon Sliced and the juice of ½ a lemon
Olive Oil
1 Large Onion, Finely Diced
4 Cloves Garlic, Minced
2 Tablespoons Earth Balance Vegan Butter (Or use Olive Oil)
4 Tablespoons All-Purpose Flour
3 Cups Unsweetened Almond Milk
10 Ounces Bow Tie Pasta
2 Teaspoons Italian Seasoning
1 Teaspoon Garlic Powder
½ Teaspoon Cayenne Pepper
Salt and Pepper to Taste
| Instructions |
Preheat oven to 400 degrees.
Add asparagus to a baking sheet and drizzle with olive oil and season with salt and pepper. Top with thin slices of lemon and bake for 20 minutes.
Bring a pot of salted water to a boil and add pasta. Cook according to pasta instructions.
In a large skillet, melt the vegan butter in with a tablespoon of olive oil over medium high heat. Add onion and cook until translucent.
Add the garlic and cook until fragrant. About 2 minutes.
Add flour stirring constantly and cook for 2 minutes.
Whisk in almond milk. Add Italian seasoning, garlic powder, cayenne, and another pinch of salt and pepper. Bring to a simmer and reduce heat to low. Simmer for about 10 minutes.
Once asparagus is cooked, cut into thirds and add to the sauce along with the roasted lemon. *Hint: Don’t eat the lemon…this just adds flavor.
Squeeze lemon juice over the sauce and stir.
Drain pasta and add to the creamy sauce. Top with fresh basil and enjoy!