“Rachel Ray's healthy take on alfredo pasta”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium saucepan, heat the olive oil over medium-low heat. Add garlic and sage and cook 1 to 2 minutes,.
  2. Whisk in the flour until smooth, about 2 minutes. Gradually whisk in chicken broth, milk, pepper and nutmeg. Bring to a low boil, stirring constantly. Lower heat and simmer, stirring gently about 3 minutes until thickened.
  3. Pour sauce over cooked fettuccine and stir in parmesan. Serve with additional parmesan and sage sprinkled on top.

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