- Serves: 8; 1 cup per serving
1/4 cup fat-free milk and 1 1/4 cups fat-free milk, divided use
2 tablespoons all-purpose flour
1/4 cup shredded or grated Parmesan cheese and
1 1/2 tablespoons shredded or grated Parmesan cheese, divided use
2 teaspoons fresh lemon juice
1/8 teaspoon pepper (white preferred)
2 tablespoons finely snipped fresh parsley
1/4 teaspoon salt
1 medium lemon, cut into 4 wedges (optional)
Prepare the pasta using the package directions, omitting the salt. Drain well in a colander. Cover to keep warm.
Meanwhile, in a small bowl, whisk together 1/4 cup milk and the flour until smooth. Heat a medium saucepan over medium heat. Pour the mixture into the saucepan.
Whisk in the remaining 1 1/4 cups milk. Bring to a boil. Cook for 15 minutes, or until thickened, stirring constantly with a flat spatula to keep the sauce from sticking to the bottom of the pan.
Stir in 1/4 cup Parmesan and the lemon juice and pepper.
Transfer the pasta to a platter. Pour the sauce over the pasta. Sprinkle with the parsley, salt, and remaining
1 1/2 tablespoons Parmesan. Garnish with the lemon wedges.
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- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- 2.0 g
- Saturated Fat
- 1.0 g
- Trans Fat
- 0.0 g
- Polyunsaturated Fat
- 0.5 g
- Monounsaturated Fat
- 0.5 g
- 3 mg
- 155 mg
- 47 g
- 7 g
- 4 g
- 11 g
- 125 mg
- 206 mg
3 starch, ½ very lean meat
This recipe is reprinted with permission from American Heart Association Low-Salt Cookbook, Fourth Edition, Copyright © 2011 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.