Wednesday, March 18, 2009

Light Fettuccini Alfredo


I can't remember the last time I had fettuccini alfredo because I know it's not exactly healthy... so when my sister asked if I could come up with a light fettuccini alfredo recipe, I had to really think about it. I didn't wan't to use nonfat half and half... because I don't know half the stuff that's in it. I didn't want to just thicken milk with a roux or cornstarch, so I did a little research. I found that in my Moosewood Lowfat Cookbook, they use pureed cottage cheese as a thickener in sauces, so there was my answer! This was very creamy, very rich, and something that I'd eat a side of, but maybe not a giant bowl of again.
I love adding big flavors from herbs and spices to compensate where fat and calories are cut, so I add 3 cloves of roasted garlic, but that's optional as it is a bit of work to prepare. However, it's easy to pop it in the oven and let it roast while you make the pasta.
I made the pasta by hand, it was simple and delicious.
Now the results - A dinner portion of Olive Garden's Fettuccini Alfredo is 800 calories and 48 g. fat, my version is 382 calories and 5.5 g. of fat!


Light Fettuccini Alfredo

Pasta:
1/2 c. AP flour
1/2 c. Whole Wheat Flour
2 egg whites
1 tbsp. EVOO
Warm water
1/4 tsp. Salt
1/2 tsp. dried Basil (optional)

Sauce:
1 c. Light Cottage Cheese
1/2 c. 2% milk
1/4 c. Parmesan cheese, plus more for garnish
Salt and pepper, to taste
Ground nutmeg, optional
Roasted Garlic cloves, optional

In a standing mixer, add flours, spices and salt. Make a well in the center, add egg whites and EVOO. Mix for 2-3 minutes, or until dough comes together (if it's in little pebbles, add warm water until it comes together). Knead for 2-3 minutes. Place in the refrigerator and rest for 10 minutes. Roll with a pasta roller, then cut. Rest another 10 minutes.
Drop in heavily salted boiling water, cook 4-5 minutes.
Drain.
In a blender or food processor, blend/puree milk and cottage cheese until smooth.
Heat a skillet over medium-low. Add milk and cottage cheese. When it just comes to a bubble, add in cheese, pepper, and roasted garlic, if using. Whisk until cheese is no longer lumpy. Taste for seasoning, add salt if necessary.
Add drained pasta to the skillet, toss pasta around, plate and top with extra cheese.




5 comments:

Ashley said...

This looks really good! I can't wait to try it!

Joanne said...

I love that you made your own pasta, first of all. Second of all, I've heard of using cottage cheese but never tried it...glad to know it tastes good. Whenever I made an alfredo-y type sauce, in place of whatever cream it calls for, I use half half-n-half and half almond milk (since that's what I drink instead of regular milk). I've really never had bad results!

Kels said...

Hey, Ash, would this work if I changed the ratios of whole wheat to AP flour to incorporate more whole wheat or does the recipe get wonky that way?

Debbie said...

It looks very good. I'd like to try it with the cottage cheese sometime.

Kristine said...

Yummy - I can't wait to make this!