Fettuccine Alfredo

Name: Fettuccine Alfredo
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters cauliflower florets, about 8-ounces; 1 Tbsp chopped fresh parsley, plus extra for garnish; 2 cloves garlic, minced; 4 servings Kosher salt and freshly ground pepper; 2 teaspoons finely grated lemon zest; 118 milliliters low-fat evaporated milk; 237 milliliters low-sodium chicken broth; 1 teaspoon extra-virgin olive oil; 59 milliliters grated Parmesan cheese; 113 grams 3/4 cup frozen petite peas, thawed; 1 Tbsp unsalted butter; 227 grams whole grain fettuccine pasta

Fettuccine Alfredo might be just the Mediterranean recipe you are searching for. This main course has 335 calories, 12g of protein, and 8g of fat per serving. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes about 1 hour. Head to the store and pick up evaporated milk, lemon zest, kosher salt and pepper, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Put the cauliflower, broth, and 1 cup water in a small pot; bring to a boil over medium-high heat. Adjust the heat to maintain a simmer and cook until the cauliflower is very soft, 25 to 30 minutes.

Ingredients you will need

Cauliflower

Broth

Water

Equipment you will use

Pot

Remove from the heat and cool 5 minutes. Carefully puree cauliflower and all the liquid in a blender until very smooth; set aside.

Ingredients you will need

Cauliflower

Equipment you will use

Blender

Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente, 8 minutes.

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Pasta

Water

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Pot

Drain well, reserving about 1 cup pasta cooking water.

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Pasta

Water

Heat the oil in a large skillet over medium heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add the garlic and cook until fragrant, about 30 seconds.

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Garlic

Add the cauliflower puree and evaporated milk and bring to a simmer. Cook until slightly thickened, 5 minutes and season with salt and pepper. Stir in the peas until heated through, 2 minutes. Toss in the cooked pasta, Parmesan cheese and about 1/2 cup of pasta water until the noodles are coated but the sauce is still loose.

Ingredients you will need

Evaporated Milk

Parmesan

Salt And Pepper

Pasta

Cauliflower

Water

Sauce

Peas

Remove from the heat and toss in the butter, chopped parsley and lemon zest. (If the sauce seems thick, adjust the consistency with the remaining pasta water).

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Water

Lemon Zest

Parsley

Butter

Sauce

Serve immediately sprinkled with chopped parsley.

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Parsley

Equipment

Pot

Blender

Frying Pan

Ingredients

Servings:

473milliliters

cauliflower florets, about 8-ounces 1Tbsp

chopped fresh parsley, plus extra for garnish 2cloves

garlic, minced 4servings

Kosher salt and freshly ground pepper 2teaspoons

finely grated lemon zest 118milliliters

low-fat evaporated milk 237milliliters

low-sodium chicken broth 1teaspoon

extra-virgin olive oil 59milliliters

grated Parmesan cheese 113grams

3/4 cup frozen petite peas, thawed 1Tbsp

unsalted butter 227grams

whole grain fettuccine pasta

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Santa Margherita Chianti Classico Riserva. It has 4.8 out of 5 stars and a bottle costs about 27 dollars.