This sauce is a great alternative to the classic Alfredo sauce. Try it and you'll see that great-tasting food doesn't necessarily mean high fat and calories!
Servings: Makes 3 cups
  • 1/2 teaspoon extra-virgin olive oil
  • 1/3 cup chopped roasted garlic
  • 1/4 cup chopped roasted shallots
  • 1/2 cup white wine
  • 3 cups vegetable stock
  • 3 tablespoons cornstarch mixed with 3 tablespoons water
  • 1/2 cup fat-free ricotta cheese
  • 1 tablespoon plus 1 teaspoon chopped fresh basil ' '
  • 1 tablespoon chopped fresh oregano
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • Directions
    Heat a medium saucepan over medium-high heat and add the olive oil to lightly coat the bottom of the pan. Stir in the roasted garlic and shallots and cook until lightly browned, about 3 minutes. Pour in the wine and cook until reduced and the pan is almost dry, about 3 to 5 minutes, to concentrate the flavors of the sauce. Add the stock and bring to a boil. Reduce heat and simmer for 15 minutes.

    Mix in the cornstarch mixture and cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 5 minutes.

    Place the ricotta cheese and about 1/3 cup of the garlic mixture into a blender. With the blender on, slowly pour in the remaining sauce through the opening in the blender lid; the sauce will thicken.

    Transfer the sauce back into the saucepan and stir in the basil, oregano, salt and pepper.

    Use the sauce immediately, or cool quickly by setting in a bowl of ice and water. Store in an airtight container for up to 1 week in the refrigerator or freeze for about 1 month.
    Nutritional Information
    (Per 1/4 cup) 60 calories, 1.5 grams fat, 0.5 grams saturated fat, 5 mg of cholesterol, 140 mg sodium, 7 grams carbohydrate, 0 grams fiber, 2 grams protein


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