Pasta alfredo

Pasta alfredo

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Enjoy this creamy pasta sauce without compromising on flavour; cut back on fat by using skim milk with fresh herbs and shortcut bacon.

The ingredient of Pasta alfredo

  1. 375g pappardelle or fettuccine pasta
  2. 2 teaspoons olive oil
  3. 1 onion, sliced
  4. 2 cloves garlic, crushed
  5. 100g short bacon, sliced
  6. 1 teaspoon fresh thyme leaves
  7. 2 tablespoons plain flour
  8. 2 cups skim milk
  9. 2 zucchini, sliced thinly into ribbons
  10. 1/2 cup grated parmesan cheese
  11. Cracked black pepper, to serve

The instruction how to make Pasta alfredo

  1. Cook pasta in a large pot of boiling water for 10-12 mins, until tender. Drain.
  2. Meanwhile, heat oil in a frying pan over medium-high heat. Add onion and garlic and cook for 2-3 mins, until softened. Add bacon and thyme and cook for a further 2 mins. Sprinkle with flour and stir to combine. Remove from heat and slowly pour in milk, stirring constantly. Return to medium heat and cook for 4-5 mins until thickened. Add zucchini and cook for 5 mins. Season to taste. Stir in cheese and pasta. Serve immediately with cracked black pepper.

Nutritions of Pasta alfredo

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calories: https://schema.org
calories: NutritionInformation

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