It’s been a long time since I cooked an actual dinner, as opposed to eating chicken or tupperware meals, and it was totally worth it. I kept it mostly healthy by making a light alfredo sauce and using it with skinnypasta and sausage I bought at the farmer’s market.

It took about 20 minutes, not too bad at all and I had leftovers for lunch the next day. If you use skinnypasta, it cooks really fast so you need to make the sauce first before you cook the pasta at all. However, regular pasta works as well.

Light Alfredo + Local Sausage

pasta

Directions

  1. Cook your choice of sausage in a frying pan or on the BBQ. When it’s finished cut it up into bite size pieces.
  2. Cook pasta al dente according to package directions.
  3. Meanwhile, heat olive oil in a large saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.
  4. Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Reduce heat to medium-low until pasta reaches al dente.
  5. Drain pasta, then immediately add pasta to the saute pan with alfredo sauce. Add sausage pieces and toss to combine. Serve topped with chopped fresh parsley if desired.

IMG_1727

IMG_1729

signature

 

Light Alfredo + Local Sausage
Write a review
Print
Ingredients
  1. 12 ounces fettuccine
  2. 1 tbsp extra virgin olive oil
  3. 4 cloves garlic, pressed or finely-minced
  4. 3 tbsp flour
  5. 1 cup chicken stock
  6. 1 cup low-fat milk
  7. 3/4 cup freshly-grated Parmesan cheese
  8. 1/2 teaspoon salt
  9. 1/4 teaspoon black pepper
  10. (optional toppings: chopped fresh parsley, extra Parmesan)
Instructions
  1. Cook pasta al dente according to package directions.
  2. Meanwhile, heat olive oil in a large saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.
  3. Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Reduce heat to medium-low until pasta reaches al dente.
  4. Drain pasta, then immediately add pasta to the saute pan with alfredo sauce. Toss to combine. Serve topped with chopped fresh parsley if desired.
Adapted from Gimme Some Oven
Adapted from Gimme Some Oven
frankly ray http://franklyray.com/

Leave a Reply

Your email address will not be published. Required fields are marked *

cropped-Untitled-design-3-1.png

Connecting with my readers is my fave.

Sign up to never miss a post!

It's only once a week - I promise