{"id":11953,"date":"2013-02-11T00:20:15","date_gmt":"2013-02-11T05:20:15","guid":{"rendered":"http:\/\/www.canyoustayfordinner.com\/?p=11953"},"modified":"2019-06-12T14:22:50","modified_gmt":"2019-06-12T18:22:50","slug":"10-minute-lighter-alfredo-sauce","status":"publish","type":"post","link":"https:\/\/www.andiemitchell.com\/10-minute-lighter-alfredo-sauce\/","title":{"rendered":"10 Minute Lighter Alfredo Sauce"},"content":{"rendered":"

\"10<\/p>\n

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This sauce was born from a near-empty, vast wasteland of a fridge.<\/p>\n

Doesn’t that just sound terribly romantic?<\/p>\n

 <\/p>\n

\"10<\/p>\n

 <\/p>\n

Scanning my dinner options, I found: a stick of butter, a crown of broccoli, half of a half gallon of milk, a wedge of Parmesan…and more variations of mustards than I felt comfortable staring at all at once.<\/p>\n

And then there was pasta. Ever-dependable pasta.<\/p>\n

 <\/p>\n

\"butter<\/a><\/p>\n

 <\/p>\n

Within minutes, I had a large pot of salted water rolling to a boil to cook the rotini, and a smaller saucepan alongside it to create a simple alfredo sauce. Melting the butter, I found myself with a spare moment to contemplate the overpopulation of mustards on my fridge door, but then, just, no.<\/p>\n

I added the chopped broccoli to the boiling pasta pot just to blanch it in the final two minutes of cooking. Once drained, I tossed the piping hot pasta and broccoli with the creamy alfredo sauce and coarsely grated a bit more Parmesan cheese over the top.<\/p>\n

For a meal that came together in no time at all, it was satisfying and delicious. The alfredo itself was mild, with hints of garlic and Parmesan. Despite the fact that I made it lighter than most traditional versions, it was still creamy and buttery enough to taste rich.<\/p>\n

What I love about this recipe is its versatility. I’m already dreaming up ideas for new ways to use it. Linguine and shrimp alfredo, anyone?<\/p>\n

Better yet: mustard, anyone?<\/p>\n

 <\/p>\n

\"10<\/p>\n

 <\/p>\n

<\/div>
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\"10<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t
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3.33<\/span> from 803<\/span> votes<\/div><\/div>\n<\/div>\n

10 Minute Lighter Alfredo Sauce<\/h2>\n
<\/div>\n
This mild alfredo sauce is so tasty, with hints of garlic and Parmesan <\/span><\/div>\n
<\/div>\n
Prep Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>sauce<\/span><\/div>
Cuisine: <\/span>Italian<\/span><\/div>
Keyword: <\/span>alfredo sauce recipe, easy alfredo sauce, light alfredo sauce<\/span><\/div><\/div>\n
Servings: <\/span>6<\/span> servings<\/span><\/span><\/div>\n
Calories: <\/span>116<\/span>kcal<\/span><\/span><\/div>\n
Author: <\/span>Andie Mitchell<\/a><\/span><\/div>\n\n\n

Ingredients<\/h3>
  • 3<\/span> tablespoons<\/span> butter<\/span><\/li>
  • 3<\/span> cloves<\/span> garlic<\/span> minced<\/span><\/li>
  • 3<\/span> tablespoons<\/span> all-purpose flour<\/span><\/li>
  • 3\/4<\/span> cup<\/span> 1% milk<\/span><\/li>
  • 3\/4<\/span> cup<\/span> chicken broth<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> salt<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> pepper<\/span><\/li>
  • \u00bd<\/span> cup<\/span> finely grated good quality Parmesan cheese<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • In a medium saucepan, heat the butter over medium-low heat until melted. Add the garlic and cook, stirring constantly, for 1 full minute, until the garlic is fragrant and beginning to turn golden.<\/div><\/li>
    • Whisk in the flour until smooth, about 1 minute. Gradually whisk in the milk, chicken broth, salt, and pepper. Bring to a gentle boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, 2-3 minutes. Add Parmesan cheese and stir once more to incorporate.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n

      Nutrition<\/h3>
      Calories: <\/span>116<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>5<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>5<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>8<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>5<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>24<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>492<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>84<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>1<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>2<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>305<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>2.6<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>135<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>0.3<\/span>mg<\/span><\/span><\/div><\/div><\/div><\/div>\n

       <\/p>\n","protected":false},"excerpt":{"rendered":"

        This sauce was born from a near-empty, vast wasteland of a fridge. Doesn’t that just sound terribly romantic?   …<\/p>\n","protected":false},"author":3,"featured_media":13936,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1075],"tags":[151,1127,544,1104],"class_list":["post-11953","post","type-post","status-publish","has-post-thumbnail","hentry","category-sauces","tag-cheese","tag-italian","tag-pasta","tag-sauces-2"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts\/11953","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/comments?post=11953"}],"version-history":[{"count":0,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts\/11953\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/media\/13936"}],"wp:attachment":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/media?parent=11953"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/categories?post=11953"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/tags?post=11953"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}