Festive fettuccine alfredo
Make your favorite pasta dish lighter with veggies and a surprise ingredient.
Serving Size
1/2 cup
Servings
8
Prep Time
1 hour
Cook Time
15 - 18 min
Ingredients
1 package
1/2 cup
1/2 cup
Juice of
2 tablespoons
2 cloves
Fried or fresh
Directions
- Prep: Soak cashews in 2 cups hot water for one hour in a large covered bowl.
- Cook pasta according to package directions and drain, reserving 1/2 cup of pasta water.
- Drain cashews and blend for 1 minute with cheese, pasta water, lemon juice, and salt and pepper to taste.
- In a large saucepan, heat olive oil and fry garlic, onions, and sun-dried tomatoes for 2 minutes. Stir in greens and cook for 1 minute.
- Add cashew mixture and heat for 1 minute, stirring constantly. For a thinner sauce: Add tap water, as needed.
- Toss pasta with sauce and garnish with sage leaves before serving, if desired.
- Handy Hint: Warm, crunchy herbs make the perfect pasta topper! To make fried sage leaves: Heat a tablespoon of olive oil and fry each leaf for 3-5 seconds until crisped.
Nutrition Information
| Sodium | 172.4 mg |
| Saturated fat | 2 g |
| Protein | 14.7 g |
| Polyunsaturated fat | 0.6 g |
| Monounsaturated fat | 2.5 g |
| Fiber | 8.7 g |
| Fat | 13.1 g |
| Cholesterol | 4 mg |
| Carbs | 40.9 g |
| Calories | 343.2 |
Jackie Gentilesco