For dinner tonight I made a lower fat version of Fettuccine Alfredo with the hint of fresh Sage in it. I grow a couple Sage plants in my yard – once they are established in most areas of the US, Sage will grow year round and not die in winter. To harvest just pinch off the leaves you need – say 5 to 15 of them and use the smaller solid green ones, not the older splotchy colored ones. More flavor that way!
Sage & Green Bean Fettuccine Alfredo
1 Tbsp unsalted butter
2 cloves garlic or 1/2 tsp diced dried garlic
1 Tbsp all purpose flour
1 1/3 cups lowfat dairy milk
1 cup grated Parmesan cheese (fresh or jarred will work)
2 ounces lower fat cream cheese
1/4 tsp fresh ground black pepper
1-3 tsp diced fresh sage leaves (to taste)
8 ounces pasta of choice
1 can green beans, drained
Bring a large pot of water to boil. Add in the pasta and cook for time on package. Place the green beans in your colander and drain the pasta over them.
Meanwhile, melt the butter in a heavy medium saucepan over medium heat. If using fresh garlic, saute it now. Stir in the flour and if using dried garlic using a whisk. Cook the flour for a minute or so. Slowly add in the milk and whisk till well blended. Let it cook over medium for 5-6 minutes, whisking a couple times every minute till it thicknes up. Add in the cream cheese and whisk till blended in. Turn off the heat add in the Parmesan cheese, whisking till blended. Add in the black pepper and diced up Sage leaves. Salt to taste if desired.
Fold in the pasta and beans and toss till combined. Plate up and if in the mod shake on some seasoned bread crumbs on each bowl.