One pot skinny Alfredo with roasted Cherry tomatoes

One Pot Skinny Alfredo with Roasted Cherry Tomatoes
A lightened up version of Alfredo bursting with flavor. This one pan dish has fewer calories than the traditional version without sacrificing any of the creaminess or deliciousness.
One Pot Skinny Alfredo with Roasted Cherry Tomatoes
The best part? Only one pan and 20 minutes stand between you and dinner for four.
One Pot Skinny Alfredo with Roasted Cherry Tomatoes
Start with just one pan, or pot. Cover with a high temperature cooking oil – I used canola – and place it on the cook top over medium – low heat (on my stove that’s at the 7 o’clock position). Add the cherry tomatoes and roast until they begin to brown and burst open, stirring occasionally to evenly roast them. While the tomatoes are roasting away, make the alfredo sauce and set aside. When the tomatoes look like this, take them out of the pan and set aside.
 One Pot Skinny Alfredo with Roasted Cherry Tomatoes
Next, add a box of pasta to the same pan, and then add 4 1/2 cups of water. Broth also works if you want even more flavor:
One Pot Skinny Alfredo with Roasted Cherry Tomatoes (8 of 10)
Return to the stove and cook on high heat, stirring constantly until fully cooked. If you stop stirring, even for a second, the pasta is going stick, so don’t stop! Once the pasta is cooked and the water is 99% gone, reduce the heat to low and pour the alfredo sauce into the pan, then stir it all together until the sauce is heated through.
One Pot Skinny Alfredo with Roasted Cherry Tomatoes
Remove from heat, add the roasted Cherry tomatoes, top with shaved Parmesan cheese, and serve.
One Pot Skinny Alfredo with Roasted Cherry Tomatoes

Yields 4 servings

One pot skinny Alfredo with roasted Cherry tomatoes

5 minPrep Time

20 minCook Time

25 minTotal Time

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Ingredients

1 pound of Penne pasta

1 pint of fat free cottage cheese

1/2 cup skim milk

1 clove of garlic

1 teaspoon of salt

1 pint of cherry tomatoes

2 tablespoons of canola oil

4 1/2 cups of water

Instructions

  1. Coat pan with canola oil and place over medium low heat. Add tomatoes and roast until evenly browned and bursting, stirring occasionally.
  2. While tomatoes are roasting, peel 1 clove of garlic and add to a blender or food processor with 1/2 cup of skim milk, 1 pint of cottage cheese, and 1 teaspoon of salt. Blend until smooth. Set aside.
  3. When tomatoes are evenly roasted, remove them from the pan and set aside. Add 1 box of pasta and 4 1/2 cups of water or broth to the pan. Turn the heat up to high and stir constantly until the pasta is fully cooked and the water has been absorbed.
  4. Reduce the heat to low, pour the cheese sauce mixture over the pasta, and stir until heated through.
  5. Remove from heat and garnish with roasted tomatoes and shaved Parmesan cheese. Serve immediately and enjoy!
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one pot skinny alfredo with cherry tomatoes

 

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Hello! Welcome to Addicted to Yum!



I'm Jen, and yes, I look guilty. See that lovely jar of salted caramel sauce to my right? Yeah, that one. I've hidden a secret stash in my pantry. Wow it feels sooooo good to say that outloud!