Sorry for the delay in posting this recipe from last Thursday! Brett and I got a new puppy this weekend so it has been a busy week! I am blogging about her next! :)
This recipe was really the best low fat pasta dish I have ever made! It has some extra ingredients to give it more flavor in place of things in traditional fettuccine alfredo like heavy whipping cream!
So lets get started!
Step 1: Before you begin prepping your ingredients, bring water to boil in a large pan to cook your pasta in! Add a teaspoon of salt to the water!
Once the water is boiling, cook your pasta for 8-10 minutes until tender
Once you remove the pasta from the heat, drain in a strainer and rinse with cool water.
Once drained, return your noodles to the pot!
Step 2: Take out your fresh brussel sprouts, you will need 4 cups!
You will need to chop them into threes rather than cutting them in half! This allows them to cook faster!
Step 3: Heat 2 tablespoons of olive oil in a large skillet. Once the skillet is hot, add 1 teaspoon of minced garlic, 1 container of pre sliced mushrooms and your brussel sprouts.
Cook this mixture for 8-10 minutes, stirring frequently! It should start to look like the picture below!
Step 4: Measure out a 1/2 cup of cooking sherry
Pour the cooking sherry over the vegetable and let simmer for 1 minute
Step 5: You will need to whisk together 2 cups of lowfat milk and 2 tablespoons of all-purpose flour.
Pour this mixture over the vegetables
Let the vegetables and milk mixture cook for about 2-3 minutes, it should start to thicken up. Add 1/2 teaspoon of salt and a 1/2 teaspoon of pepper
Step 6: Once mixture begins to thicken, add 1 cup of finely shredded italian cheeses (could be a mixture or romano, parmesan, asiago)
Stir until the cheese is fully melted!
Step 7: Add completed sauce and vegetable to your noodles and mix it all together!
Now you are ready to serve! Bon Appetit!
No comments:
Post a Comment