For the most people life is great. We wake up in the morning, go about our business and often take things for granted. It’s not until something unfortunate happens that we then remember how fragile life really is or how much the people in our lives really mean to us. This could be something big or small but it usually seems like when it rains it pours. The other day was possibly one of those rainy days for J and me but mostly for J. I won’t go into detail but when life gives you lemons apparently you’re supposed to make lemonade. I did have a half a lemon in the fridge so needless to say it wasn’t enough to make a refreshing glass of lemonade. Instead I decided to make J’s favourite, tortellini with Alfred sauce which is perfect because comfort food is the best remedy when life gives you a bruise.

 

I have never made Alfred sauce before and since J and I are trying to eat a little healthier I decided to make this recipe adapted from Food Network Magazine.

 

Ingredients

  • 1 tablespoon unsalted butter
  • 1 clove garlic, minced
  • 1 teaspoon grated lemon zest (I used juice from half a lemon, not zest)
  • 2 teaspoons all-purpose flour
  • 1 cup low-fat (2%) milk
  • Small pinch of nutmeg
  •  salt
  • 2 tablespoons Neufchatel or low-fat cream cheese
  • 3/4 cup grated parmesan cheese, plus more for topping
  • 3 tablespoons chopped fresh parsley
  • 12 ounces fresh fettuccine
  • Freshly ground pepper

 

Directions

Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon for about 1 minute. Whisk in the milk, salt, nutmeg and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchatel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.

Meanwhile, bring a large pot of salted water to a boil and cook pasta as per package directions for al dente.

Add the sauce to the pasta and gently toss to combine. Top with parmesan, parsley and pepper.

 

 

This was surprising easy and while it’s not necessarily a traditional Alfredo sauce, it’s pretty darn close. I also don’t feel like I should anticipate irregular heart palpitations from so much cream. I will definitely be making this again for sure!