This dish is luxuriously creamy, but the pasta soaks up the sauce quickly. Be sure to serve right away. Use refrigerated pasta to cut several minutes off the cook time. Serve with Butter-Roasted Carrots.
3 quarts water
2 ounces French bread baguette, torn into pieces
1 tablespoon butter
3 garlic cloves, minced and divided
1 1/2 cups (2-inch) diagonally cut asparagus
1 cup frozen green peas
6 ounces uncooked fettuccine
2 teaspoons olive oil
1/3 cup finely chopped sweet onion
1 tablespoon all-purpose flour
1/4 cup fat-free, lower-sodium chicken broth
1 cup 1% low-fat milk
3 ounces 1/3-less-fat cream cheese
1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup packed)
Place torn bread in a food processor; process until coarse crumbs form. Melt butter in a large skillet over medium-high heat. Add 1 garlic clove to pan; sauté 1 minute. Add breadcrumbs; sauté 3 minutes or until golden brown and toasted. Remove breadcrumb mixture from pan; wipe pan clean with paper towels.
Add asparagus and peas to boiling water; cook for 3 minutes or until crisp-tender. Remove from pan with a slotted spoon. Rinse under cold water; drain.
Add pasta to boiling water; cook 10 minutes or until al dente. Drain and keep warm.
Heat olive oil in skillet over medium heat. Add onion and the remaining 2 garlic cloves; cook for 3 minutes or until tender, stirring frequently. Place flour in a small bowl; gradually whisk in chicken broth. Add broth mixture and milk to pan, stirring constantly with a whisk; bring to a boil. Reduce heat; cook 1 minute or until thickened. Remove from heat; add cheeses, salt, and pepper, stirring until cheeses melt. Add pasta, asparagus, and peas; toss well. Sprinkle with breadcrumbs and tarragon.
This was a bit disappointing. It definitely needed extra salt and more black pepper to spark the flavor bit. As someone else pointed out, 6 oz of pasta is definitely not enough for 4 people, even when using whole wheat. It's more honest to use the typical 2 oz portion expected for the pasta and up the calories per serving; my husband, who is not a very big eater as a rule, was still hungry when he finished. If I ever make this again, I will use a regular pasta serving, cut back on the cream cheese (2 oz would have been enough) and forgo the bread crumbs in favor of eating the baguette along with the pasta, as it didn't really add much to the dish.
Well, I was the only one of the family who liked this but DH doesn't care for tarragon, so my mistake. I thought the sauce was creamy and delicious. Next time I'll use basil. Loved the homemade garlic bread crumbs.
Pretty tasty, although a bit time consuming, so plan on either starting dinner early or making this on a weekend. I don't like asparagus, so I add more peas instead, and I can't justify the expense of fresh tarragon so I have been stirring in a couple of teaspoons of basil pesto and a couple shakes of dried, salt-free Italian herbs. I have no idea how this is supposed to feed 4 people since my boyfriend and I can finish it off (and we aren't big people!) I'm making it again tonight at his request, and I'm going to try putting in some pancetta for some salty flavor. The homemade bread crumbs take a while, but are worth it.
Hmm. I thought this was just ok. Not sure the breadcrumbs added much to the dish. I liked it more than the husband. He put hot sauce on his, which usually means he thinks the meal is bland. Good, but I will not make again.
I am giving this 5 stars for one reason, my husband can make this dish without my help (sort of). He also absolutely loves this recipe and eats it all up. I have never liked anything Alfredo because I don't like cheese very much and because my stomach doesn't do well with very rich and fatty foods. But, I love this recipe. I eat a whole serving and then some. Even my daughter who will pick out anything green, like this dish. I substitute basil for the tarragon, mainly because I don't like tarragon and I grow yummy basil. If you make this as written, it can be bland. I add a little extra salt and some crushed red pepper to liven it up. Good recipe all in all
This is tasty enough, but I can make a light alfredo with just as good of flavor if not better, and throw in the veggies with far less work and dirty pans. The crunchy breadcrumb topping was unnecessary, so will just stick with eating the baguette instead of turning it into breadcrumbs. I love it on mac n cheese or tuna casserole but it just didn't work in this dish. Won't make again.
The alfredo sauce recipe here works well. However, nothing really makes the dish look half as special as the photo. I enjoyed it, but it's nothing special. After reading reviews, I opted to use boxed bread crumbs rather than put all of that effort into making them from scratch.Use more fettuccine and parmesano-reggiano cheese than suggested.Yes, could be considered bland.
I did some tweaking, although I don't think it would have been bad as written. I added about a 1/4 cup of diced pancetta, then sauteed the sweet onion in that fat. I also did not use reduced fat cream cheese and I used Brown Rice spaghetti pasta (brand is Jovial and it is fantastic, tastes just like regular pasta) and I added fresh basil at the end instead of tarragon. It was delicious.
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