Recipe by Joanne Bruno
It seems almost incomprehensible now, but yes I was that full-blooded Italian child who hated tomato sauce with a fiery passion and insisted on ordering alfredo sauce each and every time my family went out to dinner. Never mind that I only ever took approximately four bites before being forced to stop by its overpowering richness – I knew what I wanted. And apparently that was a bowl full of heavy cream and fettuccine that I could barely choke down.
Oh, how times have changed. These days, I wouldn’t order fettuccine alfredo off a restaurant menu if you paid me. In my opinion, it’s just not worth the calories. But every so often, a craving does strike, and to satisfy it, I make this roasted red pepper goat cheese alfredo sauce. With the tangy richness from the goat cheese, the sauce is creamy without being overly so, and the roasted red pepper infusion adds a breath of fresh air along with some extra nutrition. It may not be the lightest meal in the world, but I can promise that it’s worth every bite of creamy delicious indulgence.
Adapted from Closet Cooking
Joanne Bruno is a food writer and third year MD/PhD student. Find more of her delicious ramblings over at her blog: Eats Well With Others.
Calories per serving: 314 per serving
Cooking time: 15 minutes
Total time: 15 minutes
1/2 lb pasta
1 tbsp olive oil
1 clove garlic , grated
1/4 cup light cream
1/4 cup almond or skim milk
4 oz goat cheese
1/4 cup Parmigiano Reggiano cheese, grated
3 roasted red bell peppers , coarsely chopped
12 oz frozen artichoke hearts
salt and pepper , to taste
1 handful basil
1. Heat the olive oil in a a medium pan over medium heat. Add the garlic and cook until fragrant, about one minute.
2. Add the cream, goat cheese, parmesan and roasted red peppers and simmer until the cheese is melted. Remove from heat, season with salt and pepper, add the basil and puree with an immersion blender or food processor.
3. Cook the pasta according to package directions. In the last two to three minutes of cooking, add in the frozen artichokes. Strain out the water and toss with the alfredo