Better for You Fettuccini, by Beverly Hicks Burch

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My Tall & Handsome loves pasta and noodles. His definition of heaven is: pasta with crab, shrimp or lobster added or maybe all three in some combo. Coming in second place would be Alfredo. I think he’s hoping this will be his homecoming meal when he meets his Maker.

In the interim I have been entrusted with his well being and in my mind Alfredo does not equal good-for-you food for a 7-month-past-bypass warrior. Just ain’t goin’ happen as the old timer would say. And, all that shell fish is a “go lightly” item, too. A 3.5 ounce serving of shrimp contains 200mg of cholesterol. It can raise good cholesterol, but the key is moderation.

One day when T & H did a grocery run, he came back with a box of fettuccini. His eyes were dancing and hopeful as he said, “You know, I like pasta with a little olive oil and garlic.” A pregnant pause followed. I just couldn’t see all that fettuccini covered in olive oil and garlic.

I said, “We’ll see what we can come up with.”

Ideas began to dance around in my head. I knew some of the ingredients I wanted to use. Roasted red bell peppers being at the top of the list. Not only do we love these little jewels (there ought to be some kind of humanitarian award to the first person who roasted red bell peppers), but they’re also are low in calories, have zero fat and pack a punch of vitamin C. They also give you a dose of vitamin A and iron.

So, count roasted red bell peppers in.

Also, garlic, another super healthy ingredient and some Parmesan cheese. So I began to do some research and gathered inspiration. Of course, I always look for ways to make recipes healthier and/or tastier.

In this case the end result was a one pan dish I call “Better For You Fettuccini”.

Tall & Handsome? His big, baby blue eyes sparkled like a kid in a candy store.

Better for You Fettuccini

1 tablespoon olive oil

2 teaspoons minced garlic

2 cups low sodium chicken broth

1 cup 2% milk

2 tablespoons butter

1/2 cup freshly grated Parmesan cheese

1/4 cup finely grated Parmesan cheese (like Kraft’s)

1/2 cup chopped roasted red bell pepper (drain and blot dry before chopping)

8 ounces fettuccini, uncooked

Kosher salt and pepper to taste

1. In a large non-stick pan heat oil on medium high heat. Add minced garlic and sauté garlic for about 2 minutes. Do not burn!

2. Next, add low sodium chicken broth, the 2% milk, butter and the fettuccini. Bring to a boil, then reduce and simmer for about 20 minutes or until fettuccini is tender but not mushy. Stir occasionally to prevent the fettuccini sticking together in clumps.

3. Stir in the freshly grated Parmesan cheese and the finely grated Parmesan cheese. Stir until the cheeses melt.  Stir in chopped roasted red bell peppers. You can add kosher salt and pepper at this time, but I found I didn’t need any salt.

4. If the sauce is a little thick you can thin it with a little milk or chicken broth.

Better for You Fettac plated

better for you fettac

© 2015 Beverly Hicks Burch All Rights Reserved.

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