Put any pasta in front of me and I will eat it, I am such a carb fanatic! However, I try to stay as healthy as I can and especially being pregnant I want to make sure I am not over indulging in the wrong kind of calories. Below is my take on the traditional fettuccine alfredo but I used a lighter base, turkey meatball, asparagus and angle hair pasta. This cuts the traditional fettuccine calories by 1/4 the amount while getting a healthy protein and vegetable in your meal, a recipe well worth trying!
- 1 lb ground spicy Italian turkey sausage
- 1 tsp fennel seed
- 3 tbs grated parma
- 3 tbs whole wheat bread crumbs
- 1 handful chopped basil
Preheat oven to 400 degrees. Mix all ingredients and ball out in about 1 inch balls and place on non-stick cookie sheet. Bake meatballs on center rack for about 45 min till they are no longer pink in center, flipping half way through. When meatballs are about 20 min away from being done prepare the pasta and sauce recipe below.
Pasta & Sauce
- 10 ounces angel hair pasta
- 1 tbs olive oil
- 1 cup trimmed and cut asparagus in about 1 inch pieces
- 1/2 cup chopped white onion
- 1/4 cup white cooking wine
- 2 minced garlic cloves
- 1 tsp fresh thyme
- 1/2 cup half & half
- 1/2 cup skim milk
- 1/4 cup parma cheese (plus 1 tbs shaved for topping)
- 1/4 cup chopped basil (plus 1 tbs julienne for topping)
- S & P
Heat oil in a large non-stick skillet on med heat, in a separate pan boil water and add pasta. Once oil is heated, add onion, asparagus, and garlic and saute till asparagus becomes tender. Next season with S&P and add thyme and cook another minute. Add cooking wine and stir on med-high till liquid evaporates. Turn skillet to low heat and add basil, drained cooked pasta, half & half, skim, and parma cheese and mix thoroughly. Top with meatballs, basil, parma and pepper.
**Note: If you want to keep the traditional Fettuccine noodle just replace the same amount of ounces with the angel hair pasta.