Goldys Low Fat Fettuccine Alfredo With Asparagus Recipes

Steps:

• Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchâtel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
• Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.

Steps:

• Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. In a large pot of boiling, salted water, cook the fettuccine until almost done, about 8 minutes. Add the asparagus; cook until it and the pasta are just done, about 4 minutes longer.
• Drain the pasta and asparagus. Toss with the butter, cream, nutmeg, salt, pepper and Parmesan. Serve with additional Parmesan.
• VARIATIONS.
• Fettuccine Alfredo: Eliminate the asparagus.
• Fettuccine Alfredo with Ham and Peas: Eliminate the asparagus. Add 1 cup frozen peas to the pasta during the last 2 minutes of cooking. Toss 1/4 pound of deli ham, cut into matchstick strips, with the remaining ingredients.
• Fettuccine Alfredo with Fresh Mixed Herbs: Eliminate the asparagus. Toss in 3 tablespoons of chopped fresh herbs, such as basil, parsley, and/or chives, at the end.
• Fettuccine Alfredo with Parsley and Sage: Eliminate the asparagus. Toss in 2 tablespoons chopped fresh parsley and 1/2 teaspoon dried sage at the end.
• Wine Recommendation: A forcefully acidic white wine is a natural with asparagus and will pierce the richness of the sauce. Try one of the sauvignon blancs from New Zealand or a vernaccia from Italy.

Steps:

• 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.

Steps:

• Cook the fettuccine according to package directions, omitting salt if desired.
• Drain, reserving 1/4 cup of the cooking water.
• Place the pasta in a serving bowl and keep warm.
• Meanwhile, melt the butter in a medium nonstick skillet.
• Add the flour and cook, stirring constantly, until the mixture becomes straw-colored and fragrant, about 45 seconds, then remove from the heat and whisk in the milk.
• Return the pan to the stove, raise the heat to medium-high, and continue cooking, whisking constantly, until slightly thickened, about 2 minutes.
• Add the reserved cooking water, the cheese, the lemon juice and nutmeg; stir until just smooth.
• Pour over the hot pasta, toss gently to coat, and serve at once.

Steps:

• In a small skillet over medium heat, toast pine nuts, stirring often, until golden, 2 to 3 minutes.
• In a large pot of boiling salted water, cook fettuccine until al dente, according to package instructions, adding asparagus during last 5 minutes of cooking. Reserve 1 cup of pasta water; drain.
• Return pasta, asparagus, and reserved pasta water to the pot. Toss with goat cheese, mustard, dill, and toasted pine nuts. Season with coarse salt and ground pepper.

Steps:

• Cook pasta, drain, set aside.
• Cook olive oil and garlic in a skillet until browned.
• Add pasta to skillet, and add 1/2 cup cheese. Mix together.
• Add milk, stir, cook on medium heat for 2 minutes or so.
• Mix yogurt with 1/2 cup of pasta in a separate bowl, to prevent curdling.
• Return yogurt and pasta to pan, mix well.
• Remove from heat, add remainder of cheese, and salt and pepper to taste.
• Cover and let stand for 12-15 minutes, so the pasta can absorb all the liquid.

Steps:

• Bring a large pot of salted water to boil.
• Cut off tough ends of asparagus spears. Cut each on the bias into 1-inch lengths. There should be about 1 1/2 cups. Rinse well and drain.
• Add the asparagus to the boiling water and cook about 2 minutes. Remove asparagus with a slotted spoon and set aside.
• Drop the fettuccine into salted boiling water. Let cook to desired degree of doneness (cooking time will range from about 2 to 2 1/2 minutes for fresh pasta to 9 minutes or more for dried). Reserve 2 tablespoons cooking water. Drain the pasta.
• Heat the butter in the pot in which the pasta was cooked. Add the asparagus pieces and the fettuccine. Add salt, pepper and nutmeg. Add the reserved 2 tablespoons of cooking water and basil. Toss to blend. Serve hot with Parmesan cheese on the side.

Steps:

• Bring 4 quarts of water to a boil in a large pot over high heat. I sometimes use a ladle, fill each of four serving bowls with about 1/2 boiling water and set aside.
• Meanwhile, in a large saucepan, heat the butter over medium heat until foaming. Whisk in the flour until mixture is smooth and golden, 1 to 2 minutes. Whisk in the milk, half-and-half, garlic, 1/2 tsp salt, pepper and nutmeg. Bring to a simmer.
• Reduce heat to medium-low and simmer until sauce is slightly thickened, 1 to 2 minutes. Discard garlic, stir in Parmesan and remove from heat.
• Stir pasta and remaining salt into the boiling water and cook, stirring constantly, until al dente, about 2 to 3 minutes.
• Reserve 1 cup pasta cooking water, then drain pasta.
• Return sauce to low heat, add 1/3 cup pasta water and the cooked pasta. Toss until evenly coated. Cook until sauce has thickened slightly, about 1 minute. Add more water as needed to thin sauce to desired consistency and adjust seasonings.
• Working quickly, empty the water from the warmed bowls and fill with pasta. Serve immediately.

Steps:

• In blender, combine cottage cheese, milk, egg yolk and pepper and puree until smooth.
• In a small saucepan, melt butter over low heat; add puree and bring to a simmer, stirring occasionally.
• Stir in all but 4 tsp of parmesan cheese.
• Toss cooked noodles with sauce and sprinkle with remaining parmesan cheese.

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the asparagus, onion and garlic in butter until tender. , Add the remaining ingredients. Cook and stir over medium heat for 5 minutes or until cheese is melted and sauce is blended. Drain fettuccine; toss with asparagus mixture.

Steps:

• Cook the fettucine according to package directions. In a saucepan over medium heat, bring broth and garlic to a boil. Add mushrooms and onions; reduce heat. Simmer, uncovered, for 3-5 minutes or until the mushrooms are tender. Add cream cheese and ham; cook and stir until cheese is melted. Add tomatoes; heat through. Remove from the heat; stir in Parmesan cheese and pepper. Rinse and drain fettuccine; top with the sauce.