Thursday, October 25, 2012

Pasta with Spinach Alfredo Sauce


Creamy Alfredo sauce.



Oh geez, what could be better on a cool fall night?

Not much!

This Alfredo sauce is lighter than the traditional, but still has a great creamy consistency. Combined with spinach and whole wheat linguine, it's not all that bad for you.

I served mine with a piece of salmon and a fresh mixed greens salad.

What you will need:

  • 1 lb whole wheat linguine
  • 1 tablespoon olive oil
  • 1/2 cup finely diced white onion
  • 1/2 cup dry white wine
  • 4-5 cloves garlic, chopped well
  • 1 1/2 cups milk, fat free or 2%
  • 4 oz cream cheese
  • 1/4 cup shredded cheese
  • 1 10 oz package chopped frozen spinach
  • salt and pepper to taste
  • cornstarch, if needed for thickening
Saute the onion in olive oil on medium heat till softened.

Add in the white wine and garlic and cook until the wine is almost gone.

Add milk and cream cheese. I used whipped cream cheese, it is easier to break down. Whisk well until the cream cheese is incorporated.

Add in the shredded cheese. I used half Parmesan, and half extra sharp white cheddar.

Cook for 3-4 minutes, stirring constantly until smooth.
*** Do not let it boil! It will curdle and separate! ***

If it is not thick enough, you can add in some corn starch. Mix it with cold water before adding it to the hot sauce.

Once it is done, it should be very smooth (except the onions) and coat the back of a spoon.
You could stop right here and enjoy a creamy Alfredo sauce - but I like spinach!

Thaw the spinach and squeeze out all of the liquid.
Fold into the sauce and heat just until warm.

Toss with al' dente whole wheat linguine.

Serve immediately. You can sprinkle on a little more shredded cheese and some chopped fresh basil.

I served this topped with a portion of baked salmon, seasoning recipe here:

And a nice crisp mixed greens salad.



1 comment:

  1. Sounds delish and I like the lightened up alfredo!