WW Vegetable Alfredo recipe - yum!

[stefania4]

DH just loves fettucine alfredo, and I've never made it - I just can't handle the idea of all that cream and butter!

The May/June Weight Watchers magazine has a recipe for Vegetable Alfredo Sauce. I served it over fettucine with grilled chicken. I'm no alfredo connoisseur, but DH is and he loved it.

FYI, they also give recipes for using the sauce for chicken potpies and stovetop macaroni & cheese. I cut the recipe in half when I made it and there was plenty for 2 people (with leftovers).

Vegetable Alfredo Sauce

1 (1-pound) bag frozen vegetables medley (try broccoli, carrots, peas)
1/4 cup all-purpose flour
3 cups fat-free milk
1/4 teaspoon ground nutmeg
1 cup freshly grated Parmesan cheese
1/4 teaspoon Worcestershire sauce

1. Prepare the vegetables in the microwave according to package directions' drain and set aside.
2. Meanwhile, whisk together the flour, milk, and nutmeg in a large saucepan or Dutch oven. Cook over medium heat, whisking constantly, until thickened and bubbly, about 10 minutes.
3. Remove from the heat and stir in the cheese and Worcestershire sauce. Stir in the cooked vegetables. Remove 4 cups of the mixture for use later in the week; cover and refrigerate. Return the remaining sauce to the heat and warm through. Serve it over potatoes, brown rice, pasta, or couscous.

Per Serving (about 1/2 cup): 85 cal, 3g fat, 2g sat fat, 0 g trans fat, 8 mg chol, 300 mg sod, 9g carbs, 1g fiber, 6g protein, 195 mg calc 2 WW points

[Violanan]

Thanks for posting this recipe. My family loves Alfredo recipes, and I've not tried this one, so I really appreciate your review...so nice to know which recipes work before making it for the family.
I think I'll add a little fresh broccoli to it sometimes, too.
Nancy

[Gracie]

Stefania - how did they say to tweak the recipe for potpies and the stovetop mac and cheese?

TIA,
Loren

[stefania4]

My battery is low, so I'm just going to type in the shorter Mac & Cheese recipe; I'll be back with the potpies!

4 1/2 ounces elbow macaroni
2 cups Vegetable Alfredo Sauce
1 cup cooked cauliflower and/or broccoli florets
1/2 cup shredded fat-free cheddar cheese
1 tbsp Dijon-style mustard

Prepare the macaroni according to package directions; drain and keep warm.

Meanwhile, heat the Vegetable Alfredo Sauce in a large saucepan over medium-high heat until smooth and bubbling, about 5 minutes; stir in teh vegetable florets and heat through. Remove from the heat and add the cheddar cheese and mustard; stir gently until the cheese melts. Add the cooked pasta and return to the heat. Cook, stirring gently, just until warmed through. Serve at once.

Per serving (about 1 cup): 247 cal, 4g fat, 2g sat fat, 0 g trans fat, 10mg chol, 687 mg sod, 38g car, 4g fib, 15g prot, 330 mg calc 4 POINTS