Cooking with fat-free half-and-half is a great way to eliminate a lot of fat from recipes.

Trick: Take care to not let it boil or it will have a tendency to separate or curdle.

Ingredients

  • 1 pound fresh fettuccini
  • 2 tablespoons butter
  • 1 large onion, chopped
  • ¼ cup all-purpose flour
  • 1½ cups fat-free half-and-half
  • ½ cups low-sodium chicken broth
  • ¼ cup gorgonzola cheese, crumbled

Instructions

Cook pasta according to package directions; drain, keeping warm.

Melt butter in a large skillet over medium heat, add onions and cook until tender but not browned. This should take about three minutes.

Add flour and stir to combine; cook for one minute.

Reduce heat to medium-low and whisk in half-and-half, stock and gorgonzola.

Cook, stirring constantly, until the sauce thickens and cheese melts, taking care to NOT bring to a boil.

Remove from heat immediately and serve over pasta.

Nutrition

Servings

4

Serving Size

4 oz pasta and approx. 2/3 sauce

Calories

605

Total Fat

12.7 g

Sat Fat

4 g

Cholesterol

53 mg

Sodium

309 mg

Potassium

321 mg

Carbohydrate

103 g

Protein

21 g