Ready, Set, Weekend with Simply Beautiful Eating

Today I’m sharing one of my all-time favorite pastas recipes with you. An irresistibly delicious meal that will have you wanting seconds or thirds.

It has taken me some time to find the perfect light sauce recipe, and I’ve served some really boring bowls of pasta at my table. I finally concocted a recipe that is flavourful, light and creamy without the extra calories of a standard Alfredo sauce.

This is definitely going into my weekly rotation as my new “GO TO” pasta recipe.

Honestly, this pasta dish tastes like it came from a fancy Italian restaurant, not joking. Best part? It only takes a few minutes to prepare, is perfectly sized for two people but easily doubles or triples to a feed a crowd of four or more!

And, and, and……this sauce is amazing with just about any type of pasta noodle, but I like to switch things up once in awhile and substitute fresh spinach or even vegetarian noodles.

With a handful of fresh Parmesan cheese and a dollop of Fior Di Latte melted on top, this dish is 100% next level. I seriously could go on forever about how much I love this recipe, but instead I’ll just let you try it and find out for yourself.

Tell me what your favorite way to eat pasta is?

Red sauce, white sauce… all of the above? I’d love to hear what you think! 

LIGHT SPINACH FETTUCCINE ALFREDO WITH FIOR DI LATTE

·      1 300 g package of fresh spinach fettuccine

·      1 tablespoon extra-virgin olive oil

·      4 cloves garlic, minced

·      3 tablespoons all-purpose flour

·      1½ cups low salt organic vegetable or chicken broth

·      1 cup low-fat milk of your choice (I used cashew)

·      ½ cup freshly grated Parmesan cheese

·      ½ cup fior di latte

·      ½ teaspoon salt

·      ¼ teaspoon black pepper

·      Lemons for garnish if desired

1.  Bring a large pot of salted water to a boil and cook pasta according to package directions. If using fresh pasta, it should only take about 3-4 minutes. Always reserve ¼ cup of pasta water to add in later.

2.  In a large non-stick skillet, add the minced garlic and 1 tablespoon olive or butter. Sauté for 30 seconds to 1 minute or until light golden and fragrant. Whisk in the flour until lightly browned, about 1 minute. Gradually whisk in soup stock and milk, whisking constantly, until incorporated. Bring the mixture to a simmer. Turn off heat and stir in Parmesan cheese, salt and pepper.

3.  Add cooked drained pasta, as much pasta water as you need and top with fior di latte. Sprinkle more Parmesan cheese if desired. Enjoy!