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Posts Tagged ‘lower fat pasta recipe’

February 14th, 2022

Blog, Cycling Food, One Bowl Meals, Pasta

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Microwave Cooked Pasta with Lighter Alfredo Sauce Picture Book Recipe

Pasta with Alfredo sauce – great flavor! But, wow, can it leave you feeling full awfully fast, which is mostly due to the heavy cream called for in the traditional recipe. Just like the stove cooked pasta with lighter Alfredo sauce, this very quick and easy microwave cooked version of the same recipe is lighter because it substitutes heavy cream with evaporated milk – with no sacrifice in flavor.

Tablespoon for tablespoon (the circled areas below show that the serving size is twice the serving size of heavy cream), heavy cream has more than twice the calories and five times the fat as evaporated milk.

Here’s what I use to make one serving of microwave cooked pasta with lighter Alfredo sauce. All you need are cooked pasta, evaporated milk and grated Parmesan cheese. The ground black pepper, balsamic vinegar and garlic powder are optional but add a good shot of flavor.

Click this link or any picture on this page for a complete, easy-to-follow step-by-step picture book recipe.

February 4th, 2022

Blog, Cooking Technique, Cycling Food, Pasta, Running Food

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Full-On Flavorful Lighter Pasta Alfredo Picture Book Recipe

Last couple food posts showed how to cook traditional wheat-based pasta and high protein-high fiber pasta to perfection – very easily.

You’re probably well aware that there’s nothing much more flavorful than the combination of freshly cooked pasta, cheese and cream you get with fettuccine – or any shape pasta – Alfredo. The only problem, Alfredo sauce is usually very heavy, and the culprit is heavy cream.

There’s an easy fix to that. Just substitute unsweetened evaporated milk for heavy cream. As shown in the label comparisons below, ounce for ounce (1 ounce = 2 tablespoons), evaporated milk has fewer than half the calories and 1/5th the fat of heavy cream, though I find the cooking properties and flavor qualities to be the same, especially for a dish like this.

You’ll also notice in the ingredients pictured below that I use garlic and a shot of balsamic vinegar to pump up the flavor, which is entirely optional when you make this dish. Flavor always rules!