Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenLow_fat - Farfalle Alfredo
Famous Authors (View All Authors)
Low_fat - Farfalle Alfredo Post by :leesumm Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2082

Click below to download : Low_fat - Farfalle Alfredo (Format : PDF)

Low_fat - Farfalle Alfredo

1 lb farfalle pasta
1 tsp unsalted butter
1 1/2 cups frozen green peas, thawed
1/4 cup dry white wine
juice of 1 lemon
1 1/2 cups Land O'Lakes® Fat Free Half-and-Half
2 tsp unbleached all-purpose flour
1 egg yolk
1 1/4 cups Parmesan cheese, freshly grated
1 tsp salt
1 tbsp black pepper, freshly ground
Italian flat-leaf parsley, chopped


Bring a large pot of water to a boil. When boiling, add salt. Add farfalle and cook according to package directions. When firm but tender, drain.

While pasta is cooking, melt butter in a large skillet over medium-high heat. Add peas and cook for 1 minute. Add white wine and lemon juice, and reduce mixture by half.

Whisk flour into half-and-half. Pour into pan and cook over high heat for 4-5 minutes, until it almost coats back of a spoon. Remove pan from heat and quickly whisk in egg. Add 3/4 cup of Parmesan cheese, salt, and pepper, and whisk rapidly to combine well.

Drain farfalle, add it to skillet, and toss quickly, until coated. Serve farfalle immediately, garnished with parsley and with remaining Parmesan cheese on side.

Notes: Serve with warm bread or breadsticks.
If you like this book please share to your friends :
NEXT BOOKS

Low_fat - Pasta -  Farfalle Carbonara Low_fat - Pasta - Farfalle Carbonara

Low_fat - Pasta -  Farfalle Carbonara
Be ready to eat, as this dish needs to go straight from the stove to the table - after sitting for just a few minutes, it loses its creaminess. If it's a little thick when done, add some low-fat milk to thin it out. Use a good Romano cheese (such as Locatelli) for the most flavor. You can use spaghetti or fettuccine in place of the farfalle if you prefer. The garlic procedure here may strike you as unorthodox, but we think it works very well. 2 tablespoons water 2 garlic cloves, minced 4 quarts water 3 cups uncooked farfalle (about
PREVIOUS BOOKS

Low_fat - Pasta -  Double Spinach Bake Low_fat - Pasta - Double Spinach Bake

Low_fat - Pasta -  Double Spinach Bake
8 oz. uncooked spinach fettuccine noodles 1 cup Fresh mushroom slices 1 green onion with top finely chopped 1 clove minced garlic 4 to 5 cups fresh Spinach chopped or 1 (10 oz.) pkg. frozen, thawed and drained. 1 tbs. water 1 (15 oz.) cont. nonfat ricotta cheese 1/4 cup skim milk 1 egg 1/2 tsp. ground nutmeg 1/2 tsp. ground black pepper 1/4 cup shredded reduced Fat Swiss cheese Preheat oven to 350 F. Cook pasta according to package directions, omitting salt. Drain and set aside. Spray medium skillet with nonstick cooking spray. Add mushrooms, green onion and garlic. Cook
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT