Vegetarian: Pasta: Alfredo Spaghetti

Try this 'light' fettuccine alfredo - you'll love it.

Author: CalorieKing
Date: August 07, 2009

Serves: 6 person(s)
Yield: 12 x cups

Preparation Time: 10 mins
Cooking Time: 20 mins


    0.45 kg uncooked spaghetti
    0.45 kg broccoli florets
    1 tsp flour
    1 cup canned nonfat evaporated milk
    1 cup grated Parmesan cheese


    In a large pot, cook spaghetti according to directions on package, omitting salt.

    During the last five minutes of cooking, add broccoli. Cook until tender. Drain pasta and broccoli in a colander.

    In a small saucepan, blend flour with milk over low heat - stir constantly. Cook until bubbly (be careful not to burn). Add cheese and stir gently on low heat until melted. Remove from heat and add pasta and broccoli. Toss and serve hot.


    If desired, try making this dish using whole grain or vegetable spaghetti.

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Nutritional Information
(Per Serving)

Calories:406 cals
Kilojoules:1,700 kJ
Fat:6.0 g
Carbohydrates:66.0 g
Protein:22.0 g
Cholesterol:14.0 mg
Sodium:384 mg
Saturated Fat:3.0 g
Fiber:4.0 g
Calcium:401.0 mg
Total Sugars:5.0 g

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