Easy Peasy Alfredo
Use chicken, shrimp, or make it meatless with this easy recipe using doctored-up jarred Alfredo sauce
Use chicken, shrimp, or make it meatless with this easy recipe using doctored-up jarred Alfredo sauce
- 1/2 teaspoon dried basil
- 1/2 cup grated parmesan cheese
- 2 tablespoons extra virgin olive oil
- 2-3 tablespoons butter
- 1/2 to 1 cup onion (i use sweet) finely diced
- 1/2 red bell pepper finely diced
- 1/2 cup carrots finely diced
- 4 oz baby bella mushrooms sliced
- 1 to 2 handfuls baby spinach
- 1 to 2 cloves garlic grated or finely diced
- 2 glugs dry white wine for deglazing pan
- 1 jar alfredo sauce our favorite is bertolli
- 1 lb. noodle of your choice make as directed on package
- Carbohydrate 73.4905098976069 g
- Cholesterol 94.8877000070081 mg
- Fat 17.527842845368 g
- Fiber 7.05215635570465 g
- Protein 20.3526351505468 g
- Saturated Fat 8.6377787489519 g
- Serving Size 1 1 Serving (435g)
- Sodium 291.161284386553 mg
- Sugar 66.4383535419022 g
- Trans Fat 3.24733056401544 g
- Calories 522 calories
Step-by-step
- Heat olive oil in pan on medium heat.
- Prepare next 4 ingredients.
- Saute ingredients in pan with olive oil until tender, add baby spinach and cook until wilted.
- Add grated garlic last and stir quickly so it will not burn.
- De-glaze pan with dry white wine and simmer for a few minutes to cook off alcohol and to reduce it a little.
- Sprinkle basil and toss.
- Add jarred (or homemade if you prefer) Alfredo sauce to pan.
- Sprinkle in Parmesan cheese.
- Add butter and stir, simmer for a few minutes to let flavors combine.
- Serve with noodle or your choice (we prefer whole wheat spaghetti)
Add the grated garlic last during the vegetable sauté, stirring constantly for exactly thirty seconds so the compounds do not burn and turn bitter in the pan. Mastering this sequence prevents off-flavors before the wine deglazing step occurs.
Rescuing the Sauce
Jarred white sauces often separate when reheated due to the emulsification breaking down under direct heat. To restore a smooth texture to refrigerated portions, place the pasta and sauce mixture into a saucepan over medium-low heat. Stir constantly while splashing in one tablespoon of milk or water at a time until the fat re-emulsifies. Never microwave this dish on high power, or the dairy solids will curdle permanently into an oily mess.Storage Protocols
Store leftover pasta and sauce in an airtight glass container within the refrigerator for up to three days. Glass prevents staining from the bell peppers and mushrooms compared to plastic containers. Reheating portions requires gentle stovetop intervention rather than high-heat blasts.
