Good Lifestyle

Fettuccine Alfredo, in its purest form, is nothing more thanPasta, butter and parmesan cheese. It is far from a paradigm of good nutrition, but considerably better than the pasta that appear on American menus throughout the country: a thick mud of thick cream and a lot of noodles which, when combined, at Chew a full-fat day and the best part of your 24-hour caloric allowance. This version of the Fettuccine Alfredo recipe starts with a béchamel sauce, then mix with roasted red peppers to make an alfredo lighter, brighter , Best Alfredo-for a quarter of the calories.

Nutrition:390 calories, 12 g of grease (7 g saturated), 730 mg of sodium

Serves 4

You will need

Fettuccine dried 10 oz
1 1/2 c. Butter
1 1/2 tablespoon of flour
1 cup of milk
1/2 cup of half and a half
3/4 cup red peppers in chopped chopped bottles
2 garlic cloves, half
1/2 cup grated parmesan
Black salt and pepper

How to do it

1. Bring a large salt water pot into a boil. Add the pasta and cook up to Al Dente (usually about 30 seconds to one minute less than packaging instructions).
2. Meanwhile, melt the butter in an average pan over medium heat.
3. Stir in flour and cook for one minute until both are fully integrated. Slowly add milk and half and half, whipping to prevent pieces from forming.
4. Add the red pepper and garlic.
5. Turn heat to low and simmer for 10 minutes.
6. Pour the mixture into a mixer and mashed up to smooth and uniform color.
7. Return to the pan and stir in Parmesan.
8. Season with salt and pepper and simmer until pasta are cook.
9. Drain the pasta and add directly to the pan.
10. Mix to coat uniformly.
11. Divide between 4 bowls or hot plates.

Eat

Consider this a basic recipe, the one you can build on dozens in different ways depending on your taste buds and your taste buds. All of these changes can be used to strengthen flavor and nutrition:

• Incorporate 8 ounces of peeled flood shrimp in the sauce 2 minutes before adding the pasta or 8 ounces chicken remains just as you add the pasta.
• After throwing the pasta and the sauce, stir 4 spinach baby cups and cook until it starts to fade, about 1 minute.
• Incorporate 2 cups each of the jumped mushrooms and a right roasted broccoli before adding the pasta.

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