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 |
