This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is NOT safe for those who are sensitive to gluten.
"Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good."
-Alice May Brock, Owner of Aliceís Restaurant
Keep in mind a serving of any pasta is two ounces. I prefer to use the best quality Parmesan cheese and grate it fresh. By using the best quality ingredients you donít need as much to get maximum flavor. By reducing the amount of fat in a recipe thereís less risk of provoking GERD symptoms.
The garlic is a partial reflux trigger, but using roasted garlic may help you to eat foods with that great garlic flavor and not have heartburn.
Parmesan is most famous in the USA in the green shaker box. None of the recipes on this site use that type of cheese.
All of the recipes that use parmesan call for Parmigiano-Reggiano. This is a hard granular cheese that originates in Parma Italy. Those made in the area of Parma and Reggio Emilia are the real deal. Whenever possible I use the Italian cheese (Parmigiano-Reggiano) rather than domestic or imports from South America. This costs more but the flavor difference is worth it.
Parmesans have about 9 grams of fat per ounce. This is moderate for cheese. Good parmesans have such a fine flavor you donít need much.
1 ounce cheese = 141 calories, 9g fat, 6g sat fat, 0 mono fat, 11g protein, 0g carbohydrates, 198mg sodium, 28mg cholesterol
Servings = 2 | Serving size =2 ounces pasta with sauce
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5.
This recipe also requires making Roasted Garlic
Leftovers are fair at best. Here's the standard Fettuccine Alfredo recipe.
|1 tsp||extra virgin olive oil|
|2 cloves||roasted garlic (minced)|
|2 tsp||all purpose white flour|
|3/4 cup||2% milk (chilled)|
|1 ounce||semi-soft goat cheese|
|1 ounce||Parmigiano-Reggiano (grated)|
|4 ounces||whole wheat or gluten-free fettuccine|
|1 Tbsp||parsley (minced)|
Heat the olive oil in a ten-inch non-stick skillet over medium heat and add the roasted garlic. Cook very slowly and stir frequently. Do not allow the garlic to brown or it will become bitter.
Add the flour slowly and cook for about one minute. Stir continuously to blend the oil and flour. The mixture will be like coarse corn meal. Cook gently so the mixture doesnít brown.
Slowly add the cold milk whisking to keep the sauce from forming clumps. Blend in all of the milk until the sauce is smooth and begins to thicken.
Add the goat cheese and whisk as it melts. When the sauce is smooth add the Parmigiano-Reggiano and whisk as it melts until the sauce is creamy. Reduce the heat to very low.
In a large pot heat the water to a boil. Add the fettuccine and cook until just tender (about 12 Ė 15 minutes for dried pasta). Drain well and then add the pasta to the sauce, tossing to coat thoroughly. Sprinkle the minced parsley over the top and serve.
Serving size = 2 ounces pasta
Servings = 2
Amount Per Serving
|Calories 389||Calories from Fat 107|
|% Daily Value|
|Total Fat 12g||19%|
|Saturated Fat 6g||30%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 53g||18%|
|Dietary Fiber 5g||20%|
|Vitamin A 7%||Vitamin C 11%|
|Calcium 36%||Iron 16%|
|Vitamin K 33 mcg||Potassium 354 mg|
|Magnesium 107 mg|