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Tuesday, November 9, 2010

"Pasta with Lighter Alfredo Sauce" by Chef Bruce Tretter

Pasta with Lighter Alfredo Sauce

All right, here's an example of a richly flavorful, creamy, fat and calorie reduced alternative to Fettuccine Alfredo, Pasta with Lighter Alfredo Sauce, that uses evaporated milk instead of heavy cream (please see the last post for the incredible fat and calorie difference) and also adds a little garlic, shredded zucchini and an optional shot of balsamic vinegar for a fresh, zesty punch of flavor. I think this version of Alfredo Sauce tastes at least as good as the original version without leaving you in a fat-induced post meal, lead-weighted walking coma.

Here's a shot of the ingredients you'll need - they're all very simple.

And here's a quick photo outline showing how it all goes together. Just one thing to bear in mind:…

…if you're using coarsely grated Parmesan cheese like what you see in the pictures above, please don't get discouraged if you notice the cheese and zucchini lump together when you start stirring all the ingredients together. Just keep stirring for a good minute or two so that the evaporated milk and cheese blend together smoothly as shown in the lower right picture. For complete, uniquely easy to follow step-by-step picture book directions, just click any photo on this page.

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