Alfredo sauce recipe with broccoli and linguine

Ingredients Alfredo sauce

1 tablespoon reduced calorie margarine or butter

2 garlic cloves minced

1 tablespoon all purpose flour

1 cup fat-free or regular milk

1/2 cup non fat cream cheese

1/2 cup grated Asiago or Parmesan cheese

1 cup broccoli florets

1 medium red bell pepper, seeded and cut into 1 inch pieces

1/2 carrot stalk, sliced

4 cups hot cooked linguine

In a medium nonstick saucepan, melt the margarine. Saute the garlic until fragrant, about 30 seconds. Whisk in the flour, then gradually whisk in the milk; cook, stirring constantly until slightly thickened, about 2 minutes. Whisk in the cream cheese and Parmesan; cook, stirring until smooth 1-2 minutes. Remove from heat and cover to keep warm.

Meanwhile, place the broccoli, bell pepper, carrot and celery in a steamer basket; set in a saucepan over one inch of boiling water. Cover and steam until tender-crisp, about 3 minutes.

In a large bowl combine the pasta and steamed vegetables. Add the cheese sauce; toss to coat thoroughly. Serve at once.

Per serving. 276 Calories, 5 g Total Fat, 13 g Proteins

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