This weekend has been a cold one in Beantown – winter has arrived (unfortunately). ย Husband and I wanted to eat something warm and tasty for dinner so we decided to go for something easy and quick. We are both suckers for a good pasta dish! Who doesn’t love fettuccine alfredo?! We ate the leftovers for lunch the next day and it kept well!
Adapted from Flour On My Face
Ingredients:
Whole Wheat Fettuccine Noodles,ย 1 box whole, cooked until al dente
Margarine or Butter, 2 tablespoons
Flour, 2 tablespoons
Sea Salt, 1 teaspoon
Fresh Ground Pepper, 1 teaspoon
Garlic Powder, 1 teaspoon (optional)
Milk, 1 cup (we used non-fat/skim milk but I am sure it would be even better with whole milk)
Parmesan Cheese or Romano Cheese, 1/2 cup grated
Directions:
1. ย Add butter or margarine, garlic powder (optional), salt and pepper to a medium sauce pan.
2. ย Once the butter or margarine has melted add the flour and whisk until smooth, removing all lumps from the flour.
3. ย Slowly pour the milk in and whisk until smooth. Turn the heat up a bit to medium/high.
4. ย Add the Parmesanย cheese and whisk until combined.
5. ย Continue whisking until the sauce has thickened, for about 5 to 7 minutes. The sauce will thicken even further as it cools.
6. ย Pour the alfredo sauce over the cooked pasta and mix until the pasta is evenly coated. Top with a little grated Parmesan cheese.
7. ย Enjoy!
