That’s the name of one of the local grocery store’s monthly magazine. It really is mostly advertising: coupons and recipes using ingredients that you can find on their shelves. Since it is free, I flip through the pages just in case one or two photos might inspire me.
Of course, the January issue contains recipes that promise to help you with your New Year’s resolutions. Since all of the ingredients in the Lightened-Up Pasta Alfredo happened to already be in my kichen, I decided to tear that page out. It stuck to my refrigerator door as a reminder for me to prepare it sometime this week.
The catch is that I didn’t have the “light” cream cheese or the “low-sodium” chicken broth, so I can’t tell you if their diet-version actually tastes good or has a good texture.
The other substitution I made was lime zest for the lemon, and I don’t recommend it. Otherwise, the no-heavy-cream alfredo was quite tasty.
Ingredients (for about 4 servings):
9 oz spaghetti/fettuccine/linguine (your choice), prepared according to package directions
Zest of one lemon
6 oz fresh spinach leaves, cut into shreds then chopped
1 T butter
2 tsp minced garlic
5 T cream cheese
1 c chicken broth
1/8 t nutmeg
½ c grated Parmesan cheese
Cook the spinach in about 1/2 cup of water until the leaves just begin to wilt. Drain the water off and squeeze out as much liquid as you can. Fluff the spinach apart with a fork, and set it aside.
Saute the garlic in the butter for about one minute. Add the cream cheese and chicken broth, whisking to smooth out the liquid. Season with nutmeg, salt & pepper (You can add the lemon zest if you are interested.). Let this mixture simmer for about 5 minutes. Add the Parmesan.
Combine the spinach and cooked pasta. Pour the alfredo sauce over the pasta, and stir the combination so that everything is coated evenly.
Enjoy! We had some leftover cold ham on the side.