Ingredients for Whole Wheat Fettuccine In Light Alfredo Sauce
- Whole Wheat Fettuccine
- 1/2 cup chopped onion
- Garlic Clove
- 1 tablespoon olive oil
- Skim Milk
- 1/2 cup chicken broth
- All Purpose Flour
- 1/2 teaspoon salt
- Ground Black Pepper
- 1/2 cup grated Parmesan cheese
- 1 cup broccoli florets
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How to Make Whole Wheat Fettuccine In Light Alfredo Sauce
- Heat 1 tablespoon olive oil in a medium skillet over medium heat.
- Add 1/2 cup chopped onion and 2 cloves minced garlic, saute until onion is tender (about 5 minutes).
- In a small saucepan, whisk together 1 cup milk, 1/2 cup chicken broth, 2 tablespoons all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Heat over medium-low heat, stirring frequently, until sauce thickens (about 5-7 minutes).
- Stir in 1/2 cup grated Parmesan cheese until melted and smooth.
- Cook 8 ounces Davinci whole wheat fettuccine according to package directions.
- Add 1 cup broccoli florets to the pasta during the last 3-4 minutes of cooking.
- Cook pasta until al dente.
- Drain pasta and broccoli, reserving about 1/4 cup pasta water.
- Transfer pasta and broccoli to a large serving bowl. Add the sauce, tossing to coat. Add a splash of reserved pasta water if needed to loosen the sauce.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
5g
Fat
15g
Carbs
28g
