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 = 30What's this? |
Fettuccine Alfredo - GERD / Acid Reflux / Coumadin-Friendly Version
Servings = 2 | Serving size =2 ounces pasta with sauce
This recipe can be multiplied by 2, 3, 4, 5.
This recipe also requires making Roasted Garlic
Leftovers are fair at best. Here's the standard Fettuccine Alfredo recipe.
Serve with Parmesan Squash or Herbed Zucchini or Candied Carrots
| 1 tsp | extra virgin olive oil |
| 2 cloves | roasted garlic (minced) |
| 2 tsp | all purpose white flour |
| 3/4 cup | 2% milk (chilled) |
| 1 ounce | semi-soft goat cheese |
| 1 ounce | Parmigiano-Reggiano (grated) |
| 4 quarts | water |
| 4 ounces | whole wheat fettuccine |
| 1 Tbsp | parsley (minced) |
Heat the olive oil in a ten-inch non-stick skillet over medium heat and add the roasted garlic. Cook very slowly and stir frequently. Do not allow the garlic to brown or it will become bitter.
Add the flour slowly and cook for about one minute. Stir continuously to blend the oil and flour. The mixture will be like coarse corn meal. Cook gently so the mixture doesn’t brown.
Slowly add the cold milk whisking to keep the sauce from forming clumps. Blend in all of the milk until the sauce is smooth and begins to thicken.
Add the goat cheese and whisk as it melts. When the sauce is smooth add the Parmigiano-Reggiano and whisk as it melts until the sauce is creamy. Reduce the heat to very low.
In a large pot heat the water to a boil. Add the fettuccine and cook until just tender (about 12 – 15 minutes for dried pasta). Drain well and then add the pasta to the sauce, tossing to coat thoroughly. Sprinkle the minced parsley over the top and serve.
Nutrition Facts
Serving size: 2 ounces pasta | Servings 2
Calories 389 | Calories from Fat 107
Amount Per Serving (% Daily Value)
Total Fat 12g (19%) | Saturated Fat 6g (30%)
Monounsaturated Fat 5g | Trans Fat 0g
Cholesterol 23 mg (8 %) | Sodium 337 mg (14 %)
Total Carbohydrates 53g (18%) | Sugars 5g
Dietary Fiber 5g (20%) | Protein 20g
Vitamin A 7% | Vitamin C 11 % | Calcium 36% | Iron 16%
Vitamin K 33 mcg | Potassium 354 mg | Magnesium 107 mg
"Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good."
-Alice May Brock, Owner of Alice’s Restaurant
The refrigerator light goes on...
Keep in mind a serving of any pasta is two ounces. I prefer to use the best quality Parmesan cheese and grate it fresh. By using the best quality ingredients you don’t need as much to get maximum flavor. By reducing the amount of fat in a recipe there’s less risk of provoking GERD symptoms.
The garlic is a partial reflux trigger, but using roasted garlic may help you to eat foods with that great garlic flavor and not have heartburn.
