A smooth is the secret to a perfect fettuccin alfredo. If you cook and blend the colic to a smooth purée, you get a fluffy butter and cream body without the heavy calories and fat.
- 2 cups cauliflower florets, about 8-ounces
- 1 cup low-sodium broth
- 8 ounces whole grain fettuccine pasta
- 1 teaspoon extra-virgin olive oil
- 2 cloves garlic, minced
- 1/2 cup low-fat evaporated milk
- Kosher salt and freshly ground pepper
- 3/4 cup frozen petite peas, thawed, (4 ounces)
- 1/4 cup grated Parmesan cheese
- 1 tablespoon unsalted butter
- 1 tablespoon chopped fresh parsley, plus extra for garnish
- 1 1/2 teaspoons finely grated zest
- In a small pot, place coliflower, broth, and 1 cup of water; heat up medium-high. Adjust the heat to avoid cooking and cook for 25 to 30 minutes until cooler is very hot. Take 5 minutes off the sun. Stick closely to a very soft purée of colic and all of the fluid in a blender; set aside.
- Take to a boil a large pot of salted water and cook the pastas for about 8 minutes, until they are al dente. Drain good, book about 1 cup of pasta with water for frying.
- Heat the oil over medium heat in a large pot. Fill in the garlic and cook for about 30 seconds before fragrant. Remove the coliflower and evaporated milk and eat. Cook 5 minutes and season with salt and pepper until slightly thickened. Disable peas for 2 minutes, before warm. Sprinkle the cooked pasta with Parmesan cheese and 1/2 cup of pasta water, then add the noodles and the stays uncooked. Enter the sugar, chopped parsley and zest from the fire and squeeze it. (Adjust the consistency with the remainder of the pasta water if the is thick) Serve with chopped parsley immediately.