Goat Cheese Alfredo Pasta

By dette

Even a lunch portion of fettuccine Alfredo has 800 calories and 48 grams of fat. Mine has less than 1/2 the calories, 1/5 the fat, and plenty of veggies, too.

Ingredients

• 4 bell peppers*, sliced
• 1 tablespoon olive oil
• 2 large shallots, diced
• 2 cloves garlic, sliced
• 3/4 cup 2% evaporated milk
• 2 ounces soft goat cheese
• 2 teaspoons thyme, fresh or 1 teaspoon dried
• 1/4 teaspoon black pepper
• 1/8 teaspoon red pepper flakes
• 4 cups arugula
• 8 ounces whole wheat linguini, fettuccine, or spaghetti
• 1/4 cup Parmesan, shredded
• Roast or saute the peppers--your choice. You can also use roasted peppers from a jar.

Details

Servings 8
Preparation time 5mins
Cooking time 35mins
Adapted from sparkrecipes.com

Preparation

Step 1

Prepare the pasta water.

Meanwhile, preheat a large sauté pan over medium heat, then add the oil. Add the shallots and garlic and sauté for 3 minutes until tender. Whisk in the evaporated milk, goat cheese, and spices and simmer for 5 minutes.

Cook pasta according to package directions.
Place arugula in a colander and rinse well. Leave it in the colander and pour the pasta and water (reserving 1/4 cup) over the arugula to wilt it.

Add the pasta, arugula, sliced peppers, and reserved cooking water to the saute pan; toss to combine. Divide among four pasta bowls.

Sprinkle each portion with Parmesan before serving.


NOTE: Prefer a smoother sauce? Puree the peppers and the sauce before adding the arugula and pasta.


Serving Size: Makes 8 cups, 2 cups per serving.

Add canned artichoke hearts (drained and rinsed) to the dish, or swap broccoli or asparagus for the peppers. Spinach and mushrooms would be great in this as well.
Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 343.6
Total Fat: 9.8 g
Cholesterol: 24.0 mg
Sodium: 146.1 mg
Total Carbs: 53.0 g
Dietary Fiber: 8.9 g
Protein: 16.9 g