Fast & Easy, Lite & Creamy Garlic Alfredo

This is one of our favorite recipes and I want to share it with you!  You will never guess at how many fewer calories and less fat is in it by the taste.  It's amazing and fast!

If you have looked at my recipes online one of the things you will notice is that speed with flavor are things that value highly.  I don't put a recipe on my blog unless I it passes my standards and, as my husband will tell you, I am pretty picky.  I hate a disappointing meal and I don't have time to make a drawn out menu more than a couple of times a month.  I post what we love, and usually that means it's fast and easy too.  This is our variation of America's Test Kitchen's "Light Alfredo."  I love their recipes and cookbooks!  If you have a chance, I would definitely recommend trying one out.

About Parmesans, they are not all created equal.  I learned this the hard way making traditional Alfredo.  Unfortunately, I have not found a good domestic Parmesan that achieves the same creamy results of their imported cousins.   I have not had good luck with Parmesan's that aren't pre-shredded, either.  They have been grainy and less flavorful.  If you know of one that you think is good, please let me know.  The Parmesan at Aldi is good, when you can get it.  (Which means that Trader Joes would have something similar and good.)  They only have one kind at Aldi.  Sam's Club carries "Argitoni" Parmesan that is also good.  I have only had rotten luck at Publix, Kroger, and WalMart, but there are probably great ones there as well.  I certainly haven't tried everything.  Also, don't try to use the powdered Parmesan stuff that says grated.  If it's not refrigerated you don't want it.

FYI:  Half and half is made of a 1:1 ratio of skim milk to cream and can usually be substituted for cream in most cooking recipes to lighten them up.  You cannot whip it into a topping though.  This has been useful to me, so I am passing it along.

Ingredients:
1.5 c. half and half (divided)
1/4 tsp of nutmeg
1 clove of garlic
1/2 tsp of salt and 1 T of salt
1 T cornstarch
2 c. grated Parmesan cheese (4oz.)
1 lb of a pasta of your choice

Cook your noodles as your package or recipe requires with 1T salt.  Reserve 1 cup of the water before draining the noodles.

While the noodles are cooking:
In a small sauce pan bring to simmer 1c of half and half, with 1/4tsp of nutmeg, 1/2tsp of salt, and 1 clove of gralic.  In a cup stir together 1/2c of half and half and 1T of cornstarch.  Whisk the half and half and cornstarch mixture into the simmering half and half mixture on the stove.  Cook for about 1 minute until it is thickened.  Remove from heat.

Toss the grated Pamesan in the cooked noodles and add that cream sauce.  Stir until it is blended.  If it seems a bit thick use some of the reserved noodle water to bring it to your desired thickness.

You are done!

We like it served over fresh spinach or with steamed broccoli.  It is wonderful with thinly slice pan seared chicken breasts or sirloin fanned over the top.  It can be a fast and impressive presentation dish.  My 11yo son likes to cook the Alfredo while I do the meat.  Everything's on the table in 20 minutes and there are hardly any leftovers because we four love it so much!  I hope you enjoy it as well!

Here are link parties I love and have linked this on!