Kate’s Kitchen with Teens: Healthier Fettuccine Alfredo
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Welcome to Kate’s Kitchen with Teens.
If you love fettuccine alfredo at a restaurant, you will love this healthier version even more!
What you need:
1 pound whole grain fettuccine
1 tablespoon all-purpose flour
1 cup cold low fat milk
1 tablespoon olive oil
1 clove garlic, minced
½ cup evaporated non fat milk
½ teaspoon salt
¾ cup grated parmesan cheese
Boil fettuccine according to package directions; drain. Meanwhile, whisk the flour and low-fat milk in a bowl. Place the garlic and 1 tbsp. olive oil in the skillet and cook over medium-high heat, about 30 seconds. Add the flour-milk mixture and bring to a boil, whisking. Reduce the heat to low and cook, stirring, 2 minutes. Add the evaporated milk, 1/2 tsp. salt, and the grated parmesan cheese; stir to melt, 1 minute. Toss with the fettuccine pasta.