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Alex · 11-28-07, 07:32 PM

Not criticising your cooking, but I notice the jar of alfredo - ugh. I could never stomach that premade stuff, it never tasted a thing like real alfredo. I'll share a recipe for the alfredo I make, surprisingly not that bad, calorie-wise:

4 oz. Whole wheat linguine or fettuccine
1/2 Cup fresh grated Parmesan cheese (must be fresh and grated - bagged shredded or shaved won't work, nor will the powdery canned stuff. I use the Grate-It-Fresh kind that Kraft makes, it has a built-in grater).
1/2 Cup fat free half-and-half
1 Tbsp of real unsalted sweet cream butter
1/2 tsp of corn starch
1/4 tsp ground nutmeg
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp ground black pepper

Boil pasta according to directions. I suggest getting the water to a fast rolling boil before you put in the pasta, so that you won't have to use any kind of oil to keep them from sticking. Timing is important on this, so make sure you begin boiling your pasta before starting on the sauce.

Mix 1/2 tsp cornstarch with 1/2 cup of cold fat-free half and half thoroughly, to where there are no lumps (I have a Magic Bullet with a whipping blade, which is what I use to make sure the corn starch is nice and blended). The cornstarch will help thicken your sauce; if you don't feel you need it, you don't have to use it.

Melt 1 Tbsp butter in a 2-qt. saucepan. When it's completely melted, immediately add your half and half/cornstarch mixture and begin to stir. Add nutmeg, salt, garlic powder and pepper and continue stirring. If you used cornstarch, your sauce should begin to take on a thicker consistency. Adjust the heat to medium low and allow the mixture to heat through.

Check your pasta to be sure it's done. This part is the trick to making good pasta alfredo: drain the noodles well, add the 1/2 cup of Parmesan cheese to your sauce immediately followed by the hot pasta, and toss them all together until the cheese is completely melted and blends into the sauce. Your noodles should be completely coated in alfredo sauce.

Makes: 2 servings
WW Points Value: 6 per serving
Calories per serving: 314
Fat per serving: 10 g
Fiber per serving: 6 g
Sodium per serving: 505 mg
Protein: 12 g

It's great on its own for lunch or paired with a 4 oz. boneless, skinless chicken breast (another 2 points) for an 8 point dinner.

11-28-07, 07:32 PM	#9 (permalink)
Alex Newbie Join Date: Nov 2007 Posts: 14 Weight Statistics 11/12/2007 Start Date: 375 lb Start Weight: 364.6 lb Current Weight: 170 lb Goal Weight: -10.4 lb Weight Loss: May 2009 Goal Date: Body Mass Index 50 BMI Start: 49 BMI Current: 22 BMI Goal:	Re: I just made the best Pasta. . . Not criticising your cooking, but I notice the jar of alfredo - ugh. I could never stomach that premade stuff, it never tasted a thing like real alfredo. I'll share a recipe for the alfredo I make, surprisingly not that bad, calorie-wise: 4 oz. Whole wheat linguine or fettuccine 1/2 Cup fresh grated Parmesan cheese (must be fresh and grated - bagged shredded or shaved won't work, nor will the powdery canned stuff. I use the Grate-It-Fresh kind that Kraft makes, it has a built-in grater). 1/2 Cup fat free half-and-half 1 Tbsp of real unsalted sweet cream butter 1/2 tsp of corn starch 1/4 tsp ground nutmeg 1/4 tsp garlic powder 1/4 tsp salt 1/4 tsp ground black pepper Boil pasta according to directions. I suggest getting the water to a fast rolling boil before you put in the pasta, so that you won't have to use any kind of oil to keep them from sticking. Timing is important on this, so make sure you begin boiling your pasta before starting on the sauce. Mix 1/2 tsp cornstarch with 1/2 cup of cold fat-free half and half thoroughly, to where there are no lumps (I have a Magic Bullet with a whipping blade, which is what I use to make sure the corn starch is nice and blended). The cornstarch will help thicken your sauce; if you don't feel you need it, you don't have to use it. Melt 1 Tbsp butter in a 2-qt. saucepan. When it's completely melted, immediately add your half and half/cornstarch mixture and begin to stir. Add nutmeg, salt, garlic powder and pepper and continue stirring. If you used cornstarch, your sauce should begin to take on a thicker consistency. Adjust the heat to medium low and allow the mixture to heat through. Check your pasta to be sure it's done. This part is the trick to making good pasta alfredo: drain the noodles well, add the 1/2 cup of Parmesan cheese to your sauce immediately followed by the hot pasta, and toss them all together until the cheese is completely melted and blends into the sauce. Your noodles should be completely coated in alfredo sauce. Makes: 2 servings WW Points Value: 6 per serving Calories per serving: 314 Fat per serving: 10 g Fiber per serving: 6 g Sodium per serving: 505 mg Protein: 12 g It's great on its own for lunch or paired with a 4 oz. boneless, skinless chicken breast (another 2 points) for an 8 point dinner. __________________ Last edited by Alex : 11-28-07 at 07:35 PM.