Sometimes, a girl just needs a little creamy sauce with her noodles. There’s something very “comfort food” about it, but it also walks a fine line of being too heavy and making your stomach ache for the rest of the night. So when I’m in the mood for pasta and cream sauce, I turn to this recipe. Light and easy to make, it doesn’t disappoint. For the batch pictured here, I sauteed some sausage and asparagus beforehand and threw it in as I was mixing the sauce with the pasta. Yum!
Serves 6 (3/4 cup servings)
- 8 ounces linguine, uncooked
- 1/4 cup minced onion
- 2 cloves garlic, minced
- 1 tablespoon reduced calorie margarine, melted
- 8 ounces sour cream
- 1 tablespoon skim milk
- 1 tablespoon cracked pepper
- 2 tablespoons freshly grated Parmesan cheese (Alex’s note: you can skip if you don’t have)
- 1 1/2 tablespoons chopped fresh parsley
- Cook linguine according to package directions, omitting salt and fat. Drain, set aside and keep warm.
- Saute onion and garlic in margarine in a small skillet over medium heat until onion is crisp-tender. Set aside.
- Combine sour cream and milk in a small bowl; stir well.
- Combine linguine, onion mixture, toss well.
- Sprinkle with Parmesan cheese and parsley.
- Serve immediately.
I pulled this recipe out of a magazine years ago–it’s yellowed and spotted now, and the name of the magazine isn’t mentioned anywhere. However, it does have the nutritional information:
Per serving: 193 calories (11% from fat); fat 2.4 g (saturated fat, 0.6 g).
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