Linguine Alfredo

This creamy sauce boasts the rich, delicious flavor of traditional Alfredo, with a lot less fat. Here, it’s partnered with a mélange of vegetables and, of course pasta.

Makes 4 servings

• 1 tablespoon butter
• 2 garlic cloves, minced
• 1 tablespoon all-purpose flour
• 1 cup fat-free milk
• 1/4 cup fat-free cream cheese
• 1/4 cup grated Asiago or Parmesan cheese
• 1 cup broccoli florets
• 1 medium red bell pepper, seeded and cut into 1-inch pieces
• 1 carrot, thinly sliced
• 4 cups hot cooked linguine

1. In a medium nonstick saucepan over medium-low heat, melt the butter. Sauté the garlic until fragrant, about 30 seconds. Whisk in the flour, then gradually whisk in the milk; cook, stirring constantly, until slightly thickened, about 2 minutes. Whisk in the cream cheese and Asiago; cook, stirring, until smooth, 1-2 minutes. Remove from the heat and cover to keep warm.
2. Meanwhile, place the broccoli, bell pepper, and carrot in a steamer basket; set in a saucepan over 1 inch of boiling water. Cover and steam until tender-crisp, about 3 minutes.
3. In a large bowl, combine the pasta and steamed vegetables. Add the cheese sauce; toss to coat thoroughly. Serve at once.

Per serving (about 1 1/2 cups): 312 Cal, 6 g Fat, 3 g Sat Fat, 1 g Trans Fat, 14 mg Chol, 221 mg Sod, 51 g Carb, 4 g Fib, 14 g Prot, 201 mg Calc.

POINTS value: 6

Comments: Doesn’t have a lot of flavor. The cream sauce is really bland. I guess that’s why it’s good for you. Served it with chicken tenders and rolls.