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Herbed Alfredo Sauce over Linguine

8 Ratings

5 Comments

Prep 30 min
Total 30 min
Servings 5

Made in 30 minutes, this rich and creamy side dish can also be a meatless main. MORE+ LESS-

By Betty Crocker Kitchens

Updated January 29, 2010

Ingredients

oz uncooked linguine or 2 packages (9 oz each) refrigerated linguine

teaspoons butter or margarine

teaspoon olive oil

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

cans (12 oz each) evaporated low-fat milk

teaspoon dried basil leaves

1/2

teaspoon dried oregano leaves

1/2

teaspoon salt

1/3

cup grated Parmesan cheese

Steps

Hide Images

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.

Expert Tips

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 Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 510
Calories from Fat: 110

% Daily Value

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;