My friends Jen, Tairalyn, and I love to cook and bake and we thought it'd be fun to see what happens when we take one recipe and approach it three different ways. I like to play with ingredients and try to find healthy(ish) alternatives to traditional ingredients (but you'll have to pry butter from my cold, dead hands.) Jen is a ninja when it comes to substituting healthy ingredients to truly healthify recipes. And Tairalyn is taking one for the team by making the recipes in their full sugary, buttery glory (she really is a saint.) This month we're tackling Fettuccini Alfredo.
I made the sauce pretty much as detailed in the recipe, substituting whole milk for the cream and doubling the garlic. While the sauce cooked I sauteed a bunch of veg - half an onion, a couple carrots, a few stalks of celery, and a head of broccoli. After the pasta was cooked I tossed it together with the sauce and veg and then topped the entire thing with a mountain of freshly grated cheese.
I'm not going to call this recipe healthy but I will say that it's healthier than your standard fettuccini alfredo and that's good enough for me.