Monday, November 9, 2009
As you can tell from my meal plan, on most nights in this house, dinner is planned. The required ingredients can be found in my fridge and pantry, the needed protein is thawed. But every once in a while I find myself thinking, "What am I going to make for dinner?" It was on such a night last week that I developed this meatless pasta dish in my kitchen. As a family that eats a good deal of animal protein, I try to create one meatless dish per week. This fettuccine Alfredo was quick, easy, flavorful, and very filling despite the absence of meat. I threw it together with ingredients that I had on hand. I cut the fat by using skim milk instead of cream, upped the nutritional value with the addition of broccoli, and enhanced the flavor with garlic and some light Italian dressing.
To begin, I melted 3 tablespoons of butter in a skillet. Then I added in a couple of large cloves of minced garlic. Saute for a couple of minutes and then stir in light Italian dressing.
Stir flour into the mixture until smooth and then whisk in 1-1/2 cups of skim milk. Cook and stir until thickened.
Now add 1/2 cup of Parmesan cheese. Stir until melted.
I cooked my broccoli (approximately 1 lb.) in the microwave until tender. Use the steam in the bag variety for extra ease in preparation.
Stir in the broccoli.
Now add fettuccine, cooked according to package directions and toss until coated with sauce. I used 3 bundles of fresh pasta purchased from Ohio City Pasta at the Westside Market. You can also use dry fettuccine prepared from the box. It's certainly more cost effective. However, if you haven't used fresh pasta before, you've gotta try it! It takes your pasta dishes to a whole new level. Here I used a combination of garlic and herb and roasted red pepper fresh fettuccine. Yum!
And that's dinner in just minutes!
Broccoli Fettuccine Alfredo
3 tablespoons butter
2 cloves garlic, minced
2 tablespoons light Italian dressing
3 tablespoons flour
1-1/2 cup skim milk
1 teaspoon salt
1/2 cup grated Parmesan cheese
3/4- 1 lb. tender broccoli pieces, steamed until tender
3 bundles fresh fettuccine or 3/4 lb. dry, cooked according to package directions
Heat butter in a skillet. Saute garlic for 2-3 minutes. Stir in Italian dressing. Add flour. Stir until smooth. Slowly whisk in milk. Cook and stir over medium high heat until thickened. Add cheese. Cook for an additional 2 minutes. Add broccoli. Cook and stir for an additional minute. Toss with fettuccine to coat with sauce. Serve with bread and salad.