Wednesday, February 13, 2013

Weeknight Dinner: Light Fettucine Alfredo with Broccoli

Print Friendly and PDF



Cooking is a lot like love.  You have to expend a lot of time and energy and you're never sure it's going to be worth it.  Food shopping, coupon clipping, menu planning, and that's before you even make the dish!  Then it's the cutting, the sauteing, the saucing.  You have to hope that the end product is worth it (don't worry, this dish is)!

In our kitchen, it isn't always worth it.  Luckily, in our lives, it is!  We choose to celebrate Valentine's Day, but we keep it low-key.  Making a special dinner, maybe a glass of wine (or two), even a candle if one of us remembers.  But honestly, we spend most every other day the same way!  Every night, we take our meal, we sit down at dinner, just the two of us, at our little table and chat about our days.  It's that little moment that makes "us" work.

Valentine's Day is a good day to remember how much you love everyone in your life.  John, my mom, dad, sisters, brother, Awa.  They fill my life with joy.  And for whatever reason, this year, more than any other, I appreciate their input, advice, and support.  I always have, but now I think I can see how rare it is to have a family like ours, and I am grateful for it!  I'm also grateful that together, John and I have carved out a family like that for ourselves.
Light Fettucine Alfredo with Broccoli (adapted from Cooking Classy)
Serves:  2
2 cups broccoli florets
1 1/2 tablespoons butter
3 cloves garlic, minced
1 1/4 cups greek yogurt
2 tablespoons skim milk
1 teaspoon fresh lemon juice
1 teaspoon salt
1 teaspoon white pepper
2 ounces shredded Parmesan cheese
1/2 teaspoon nutmeg
6 ounces fettucine


Steam the broccoli florets by placing them in a steamer basket over a pot with 1/2 cup of water over medium heat.  Steam for about 10 minutes, until broccoli is mostly tender (we like it with a bit of a bite, like al dente pasta).

Cook fettucine according to package directions.  Drain and reserve when it is al dente.

In a large saucepan, add butter and garlic.  Cook over medium heat for 2 minutes, until garlic is fragrant.  Add greek yogurt, skim milk, lemon juice, salt, and white pepper.  Stir until combined.  Stir in Parmesan cheese and nutmeg.    Let cook for 3-5 minutes, until the sauce comes together.  Toss with fettucine and broccoli florets.  Serve immediately.

Until the next time my oven is on...

0 comments:

Post a Comment

©2009-2013 All photos, recipes, and content on thegrowingfoodie.com are copyright protected. Do not copy, distribute, or use without permission. Related Posts Plugin for WordPress, Blogger...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
Powered by Blogger.

Get Recipes Right to Your Inbox!

C'Mon Spring!

Search

Loading...

Archive

UA-39675793-1