Linguine Alfredo

Pasta, pasta, pasta! I just cannot get enough. When I went to visit my mom, she confessed that she and my aunt made Alfredo pasta with a jar. She did not want to tell me because she knew I would get on her about eating jars of sauce with preservatives. But, I was glad she told me, as it opened up a window for me to find a resolution for my own love for Alfredo sauce. As a result, the following recipe is what I came up with, as it has vegetables and two kinds of pepper. This sauce is not thick like the preservative enhanced sauces but it sure is yummy!


2 cups skim milk
8 large cloves garlic, peeled
1 teaspoon sea salt
2 teaspoons ground black pepper
Pinch of cayenne pepper
16 ounces whole-wheat linguine
2 tablespoons reduced-fat cream cheese, (Neufchatel)
3/4 cup freshly grated Parmesan cheese, divided
3 tablespoons chopped fresh parsley
8 ounces mushrooms. sliced
1 zucchini, peeled and shredded


  • Put a large pot of water on to boil.  Cook linguine according to package directions. Drain and set aside.
  • Combine milk and garlic in a medium saucepan. Bring to a simmer over medium heat, while stirring constantly. Must stir constantly to avoid burning the milk.  Once steam is rising from the pan, reduce heat to low. Simmer gently for 25 minutes, stirring occasionally, until the garlic is tender and the milk has reduced to 1 1/2 cups. Let cool slightly.
  • Puree milk and garlic in a blender until smooth. Use caution when blending hot liquids. Return to the pan and season with salt, black pepper and cayenne pepper.
  • Whisk cream cheese, 1/2 cup Parmesan, parsley, mushrooms, and zucchini into the sauce. Simmer for 10 minutes while stirring occasionally.
  • Add to the linguine and toss well. Serve topped with the remaining parmesan.

Servings:  5 servings. (1 serving equals 3.2 ounces cooked pasta and 3/4 cup sauce).
Calories: About 560 per serving.

Original recipe cited from