Comida Kraft
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Dave Lieberman's Fettuccine Alfredo

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What You Need

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Make It

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  • Steam the cauliflower for 20 minutes until very soft. In a small sauce pan, heat the olive oil over medium-low heat and cook the shallots until soft and translucent, stirring often, for about 10 minutes. Add the chicken stock and cook for 5 minutes longer. Set aside to cool.
  • In a large blender, combine the cooked cauliflower and the shallot-chicken stock mixture and purée until silky smooth. Pour the puree into the sauce pan and heat over medium heat until steaming.
  • Remove from the heat, toss in the cooked pasta and add the grated parmesan cheese. Season to taste with salt and pepper and divide between 2 serving bowls. Top with more parmesan cheese.


Very low calories.

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