Friday, October 18, 2013

Foodie Fridays: Skinny Pumpkin Fettuccine Alfredo

I always enjoy reading the daily recipes on the Mystery Lover's Kitchen website, which also keeps me up to date on the latest cooking mystery series releases.  These writers really know how to cook, and generously share many of the recipes from their books as well others they have tried.  Recently this recipe for Skinny Pumpkin Fettuccine Alfredo from Cleo Coyle, author of the Coffeehouse Mystery Series, caught my eye, as I have been obsessed with pumpkin lately and pasta is always a passion of mine.  Since yesterday was National Pasta Day, I just had to give it a try.  The sauce was so creamy and thick it was hard to believe I was not eating a sinfully rich meal.  This dish is not only healthy, it also tastes decadent and delicious -- guilt-free indulgence at its best.  The recipe is a keeper for sure, and so simple that I will be making it often!

Skinny Pumpkin Fettuccine Alfredo

8 oz. fettuccine
1 T. butter
1 clove garlic, minced
1/2 C. low fat milk
1/2 C. pumpkin purée
1/4 tsp. salt
2 oz. low fat cream cheese
3/4 C. freshly shredded Parmesan, Romano, or Asiago cheese

Prepare the pasta according to package directions, reserving about 1/2 C. of the cooking water.  While the pasta is cooking, melt the butter in a medium saucepan over medium heat.  Add the garlic and cook for one minute.  Add the remaining ingredients and stir continuously for 3-5 minutes until the sauce is smooth and thickened.  Stir in the cooked, drained pasta.  Add some of the reserved pasta water if the sauce seems too thick.  Serve immediately.  Serves 2-4.

Note:  This dish can be garnished in several ways.  Try topping it with ground black pepper, lemon zest, minced parsley, grated nutmeg, cinnamon, or even toasted walnuts with chopped fresh sage.  Of course, you can also enjoy it unadorned, as I did, and it is every bit as delicious!

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