I've been on a quest to find a good low-fat fettuccine alfredo and always have problems. It's too bland, too seasoned (lots of lemon recipes!), too watery, etc. So many issues! But tonight I tried a recipe that I've had in my pile for a very long time. It's from a now-canceled show from the Food Network called Calorie Commando. It focused on low-fat cooking. I don't think I ever watched it.
Anyway, this recipe is 5-stars. It is better than many of the full-fat fettuccine alfredos I have eaten in my life. It was super delicious! Although it only uses vegetable broth and half-and-half, it gets a deep flavor from roasted garlic, which also functions as a thickener for the sauce.
We had it with some Roasted Broccoli, which was extra delicious when dipped in the leftover sauce!!
Side note: since I halved the recipe, we didn't have enough liquid in the pan for an immersion blender so I just pureed it in my mini-food processor, which I think worked a lot better.
From the Food Network
2 heads garlic
Olive oil spray
8 ounces fettuccine
1 cup chicken stock
1 cup non-fat half-and-half
1/2 cup grated Parmesan
1/4 cup chopped parsley leaves
Preheat the oven to 450 degrees F.
Fill a 4-quart pot with water and bring to a boil. Season water with salt.
Cut the first 1/2-inch off the top of the heads of garlic to expose all of the cloves. Place garlic heads in the center of a piece of aluminum foil. Sprinkle exposed cloves with salt and pepper, mist with olive oil spray, and then wrap up in aluminum foil. Roast for 45 minutes, and then allow to cool.
Cook pasta according to package directions until al dente. Meanwhile, squeeze cooled roasted garlic cloves into a small saucepan, add chicken stock, and heat over medium heat. With an immersion blender, puree garlic and stock. Simmer until reduced by half. Add half-and-half and simmer until thick. Add Parmesan and blend again with the immersion blender. Taste and adjust seasoning with salt and pepper. Add noodles to pan with sauce and toss to coat. Divide pasta among plates and garnish with parsley.
Yield: 4 servings