Fettuccine Alfredo with Bacon and Broccoli

This light version of fettuccine alfredo is a simple, quick and fairly inexpensive. It’s just less than 350 calories per serving (included bacon), with tons of fiber from the whole wheat pasta and the broccoli, a serving of veggies, and tons of calcium, too.

Total Time: 20 Minutes

(Make 4 serves)

Amount Per Serving (1 cup): 315 Calories, 17.8 g. Protein, 49.6 g. Carbohydrates, 7.4 g. Dietary Fiber, 7.6 g. Fat, 20 mg. Cholesterol, 692 mg. Sodium, 257 mg. Potassium, 291 mg. Calcium

Ingredients:

• 8 oz. whole wheat fettuccine (or pasta of your choice)
• 2 slices applewood-smoked bacon, chopped (see Note)
• 1 tsp. of minced garlic
• 1 Tbsp. of all-purpose flour
• 1 cup of 1-percent low-fat milk
• 2/3 cup of grated Parmigiano-Reggiano cheese (about 2 1/2 oz.)
• 2 cups of fresh broccoli, chopped into bite-sized florets
• 1/2 tsp. of salt
• 2 Tbsp. of chopped fresh parsley
• 1/2 tsp. of freshly ground black pepper

Preparation:

• Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup of cooking liquid.
• While pasta is cooking, cook bacon in large-sized non-stick skillet over medium-high heat about 4 minutes, stirring occasionally, until crisp. Remove bacon from pan, reserving drippings.
• Add garlic to drippings in pan, sauté about 1 minute, stirring constantly.
• Sprinkle flour over garlic, cook about 30 seconds, stirring constantly.
• Gradually add milk, stirring constantly; cook about 2 minutes, stirring constantly, until bubbly and slightly thick Reduce heat to low.
• Gradually add cheese, stirring until cheese melts.
• Add broccoli and cover skillet, steaming for 1 to 2 minutes.
• Stir in salt and reserved 1/4 cup of cooking liquid.
• Add hot pasta to pan, toss well to combine. Sprinkle with bacon, parsley, and pepper. Serve immediately.
• Note: Applewood is mild and slightly sweet, while hardwood, such as hickory, is more assertive.

Source : Amybite

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