Fettuccini Alfredo
Meal: 369 cal Protein: 19 g Carbs: 49 g Fat: 11 g
Our dish is based upon the original Italian dish, Fettuccini Al Burro. The biggest difference between the American and the Italian version is CREAM. This makes the average American bowl of Fettuccini Alfredo well over 1,000 calories! The first change we made to this dish was to apply the 50/50 rule and replace half the pasta with sautéed vegetables. We then eliminated both the cream and the butter. In its place, we added our SMART Caramelized Onion Broth which is sweet and flavorful. And we swapped the cheese for a stronger, tangier cheese – Pecorino Romano. The end result is a creamy and flavorful cheese sauce for our pasta and vegetables.
Ingredients
- 12 oz Fettuccini , or other pasta
Directions
- Cook pasta as directed on the package.
- Drain and toss with 1 Tbsp EVOO.
- Set Aside.
Ingredients
- 1 Tbsp Olive Oil
- 2 Cloves Garlic , minced
- Sea Salt & Pepper
- 3 Cups Zucchini
Directions
- Heat sauté pan over medium.
- Add EVOO, and when hot, add garlic and seasonings and cook until fragrant.
- Add preferred vegetables and sauté until softened, then set aside.
Ingredients
- 1 Tbsp Olive Oil
- 4 Cloves Garlic , minced
- 2 Tbsp Flour , All Purpose or Gluten Free
- 1 Cup SMART Caramelized Onion Broth
- 6 Oz Parmigiano-Reggiano Cheese
- Sea Salt & Pepper
- Parsley
Directions
- Heat EVOO in same sauté pan over medium.
- Add garlic and cook until fragrant.
- Add flour and stir to combine.
- Sauté for one minute to cook the flour.
- Slowly add the stock, whisking to combine until smooth.
- Let it cook until thickened, then stir in cheese and cook until cheese is melted.
- Toss with pasta and vegetables.
- Garnish with Fresh Parsley.
