Healthy Alfredo? While you'd think that making an alfredo healthy would be difficult; it isn't!

This recipe will show you how to make a lighter version of a cream sauce, and increase the nutritional value of the meal by adding tons of vegetables.

Yields 4 - quarter cup portions

INGREDIENTS:

1 cup whole grain fettuccine pasta
2 cups vegetable medley (broccoli floret’s, cauliflower, yellow squash, zucchini, carrots & grape tomatoes)
1 teaspoon garlic, minced
1 Tablespoon onion, diced
1 teaspoon extra virgin olive oil
1 Tablespoon freshly grated Pecorino Romano
¼ cup organic chicken broth, or chicken flavored broth (vegan)
1 teaspoon corn starch with 2-3 teaspoons water
½ cup organic cream

DIRECTIONS:

Cook pasta al dente’ and set aside.

Blanch vegetables then set aside.

In a sauce pan, sauté olive oil, garlic and onion for a minute until onion is translucent.
Add chicken broth with cheese and bring to a boil. Thicken with cornstarch mixed with a little water. Bring to a boil, and then turn off heat. Add cream and mix.

In a serving bowl mix the sauce, vegetables and pasta together.

Serve hot. You may pass additional grated cheese if desired.