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Herbed Alfredo Sauce over Linguine

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Herbed Alfredo Sauce over Linguine
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  • Prep 30 min
  • Total 30 min
  • Servings 5
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Made in 30 minutes, this rich and creamy side dish can also be a meatless main.
By Betty Crocker Kitchens
Updated Jan 29, 2010

Ingredients

  • 12 oz uncooked linguine or 2 packages (9 oz each) refrigerated linguine
  • 2 teaspoons butter or margarine
  • 1 teaspoon olive oil
  • 3 large cloves garlic, minced
  • 1/2 cup finely chopped red bell pepper (1 small)
  • 1/3 cup sliced green onions (about 5 medium)
  • 1/3 cup chopped fresh parsley or 3 teaspoons dried parsley flakes
  • 1/4 cup all-purpose flour
  • 2 cans (12 oz each) evaporated low-fat milk
  • 1 teaspoon dried basil leaves
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon salt
  • 1/3 cup grated Parmesan cheese

Steps

  • 1
    In 4-quart Dutch oven, cook linguine as directed on package. Drain; return to Dutch oven and cover to keep warm.
  • 2
    Meanwhile, in 10-inch nonstick skillet, melt butter with oil over medium heat. Add garlic; cook and stir 1 minute. Add bell pepper, onions, parsley and flour; cook and stir 1 minute. Gradually stir in milk until well blended. Heat to boiling, stirring constantly. Cook 6 to 10 minutes, stirring frequently, until sauce is bubbly and thickened.
  • 3
    Remove skillet from heat. Stir in basil, oregano and salt. Pour sauce over linguine; toss gently to coat. Sprinkle with cheese.

Tips from the Betty Crocker Kitchens

  • tip 1
    Linguine are long, narrow, flat noodles and are perfect with this creamy sauce. However, if you prefer, you could substitute spaghetti or angel hair pasta.

Nutrition

510 Calories, 12g Total Fat, 24g Protein, 78g Total Carbohydrate, 18g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
510
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
6g
30%
Trans Fat
0g
Cholesterol
35mg
11%
Sodium
820mg
34%
Potassium
640mg
18%
Total Carbohydrate
78g
26%
Dietary Fiber
5g
19%
Sugars
18g
Protein
24g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
30%
30%
Calcium
50%
50%
Iron
20%
20%
Exchanges:
3 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 1 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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