Linguine Alfredo

We happened upon this recipe the other day and loved it!  We decided you could do so many different variations of it.  When we had it the first time we actually did spinach fettucine instead of linguine and it was delicious!  It would be great to add different veggies like zucchini, squash, asparagus, etc.  Brian wants to try adding shrimp or scallops since he is the fan of seafood in this house.

Linguine Alfredo

1 Tbsp butter

2 garlic cloves, minced

1 Tbsp all-purpose flour

1 cup fat-free milk

¼ cup fat-free cream cheese

¼ 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 to 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

   Recipe from Weight Watchers