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H3 Recipe: Sun-dried Tomato Alfredo

Fresh from the Friday Gourmet menu, a pasta dish perfect for summer – whole wheat pasta topped with a light cream sauce and fresh veggies!  Conclude your meal with the Chocolate Souffle, and you will have all parts to recreate your very own Hilton Head Health Gourmet dinner!

Sundried Tomato Alfredo Pasta

Sun-dried Tomato Alfredo

INGREDIENTS:

  •             1/2 tsp            Olive oil
  •             1 Tbsp             Garlic, minced
  •             ¼ cup             Sun-dried tomatoes, hydrated in hot water
  •             1 1/3 cups      Skim milk
  •             4 Tbsp             Fat-free cream cheese
  •             1/2 cup           Parmesan cheese
  •             ¼ tsp.              Salt
  •             Pinch               White pepper
  •             4 cups              Whole wheat penne pasta, cooked
  •             1 cup               Asparagus tips, steamed
  •             1 cup               Broccoli florets, steamed
  •             ½ cup              Sun dried tomatoes, hydrated and chopped
  •             4 each              Basil leaves, fresh for garnish (optional)
  •             4 T.                  Parmesan cheese, fresh, grated (garnish)                   

 

PREPARATION:                                                                                                                           

Heat sauté pan over medium-high heat.   Add olive oil.  Add garlic; sauté for one minute.  Add sun-dried tomatoes plus 2 tablespoons of the water they were hydrated in.  Lower the heat to medium.  Gradually add milk and fat free cream cheese.  Add remaining seasonings (salt and white pepper).  Take off heat and put in blender, and blend until smooth.  Return sun-dried tomato Alfredo back to low heat.  Once sauce is warm, pull sauce off burner, and stir in parmesan.  Add one cup of hot, cooked pasta into a bowl and ladle two ounces of Alfredo sauce across the top.  Or place sauce in bowl, then add the pasta, and toss until pasta is evenly coated with sauce.  Then toss in hot cooked vegetables and place in large pasta bowl. Top with fresh, grated parmesan cheese and serve warm.

 

                                    Number of servings:             4

                                    Serving size:                           2 oz.

                                    Calories:                                 105

                                    Fat grams:                              5

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