Pepperoni Alfredo Pasta

RANDOM UNITS WITH NO MEANING: 6
MAKES: 8 servings, about 1-1/4 cup each
CRISPY RATING: A really good Alfredo sauce, all lightened up!

Ingredients

  • 16 Oz Whole Wheat Penne Rigate, uncooked
  • 4 Oz Turkey Pepperoni
  • 1/4 Cup Pepperoncini Peppers, chopped
  • 12 Oz Evaporated Skim Milk
  • 1 Cup Parmesan Cheese

1. Place pasta, pepperoni and pepperocini into a big pot. Add 3 cups of boiling water.

2. Cook on medium heat, covered, until water is gone and pasta is tender, about 15 minutes.

3. Turn heat to low and add evaporated skim milk and cheese. Stir until creamy. Serve immediately.

MY NOTES AND THOUGHTS:

This is a decent Alfredo sauce, though I think in general I like the Crab Linguini better now.

I've use the same base without the pepperoni and instead adding broccoli or other veggies, or even just plain. It's one of the 1st recipe from my early WW days... ahhh... memories...

From MC - Per Serving: 300 Calories; 6g Fat (17.0% calories from fat); 19g Protein; 47g Carbohydrate; 6g Dietary Fiber; 28mg Cholesterol; 519mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

Recipe is from my WW leader.

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