Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

 

"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.

Parmigiano-Reggiano

Parmesan is most famous in the USA in the green shaker box. None of the recipes on this site use that type of cheese.

All of the recipes that use parmesan call for Parmigiano-Reggiano. This is a hard granular cheese that originates in Parma Italy. Those made in the area of Parma and Reggio Emilia are the real deal. Whenever possible I use the Italian cheese (Parmigiano-Reggiano) rather than domestic or imports from South America. This costs more but the flavor difference is worth it.

Parmesans have about 9 grams of fat per ounce.  This is moderate for cheese.  Good parmesans have such a fine flavor you don’t need much. 

1 ounce cheese = 141 calories, 9g fat, 6g sat fat, 0 mono fat, 11g protein, 0g carbohydrates, 198mg sodium, 28mg cholesterol 

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Fettuccine Alfredo - GERD / Acid Reflux / Coumadin-Friendly Version

Servings = 2 | Serving size =2 ounces pasta with sauce

Cooking Time = 30 Minutes

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 Pan Grilled Broccoli or Pan Grilled Asparagus or Caesar Salad or Roasted Beet and Fennel Salad or Yellow Squash and Onions or Zucchini Salad

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.

 
 
 
Fettuccine Alfredo - GERD / Acid Reflux-Friendly Version : Dr. Gourmet Healthy Recipes : Main Course

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