Spaghetti Alfredo with Crisp Green Beans

developed by Church Health Center Wellness

Total Time: 30 minutes
Makes 8 servings
Serving Size: 1 cup
Nutrition Facts (per serving): Calories: 296; Total Fat: 11 grams; Sodium: 363 mg; Carbohydrate: 35 grams; Fiber: 4 grams; Protein: 15 grams


  • 2 cups 1% low-fat milk
  • 1/3 cup (3 ounces) 1/3-less-fat cream cheese
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • 1teaspoonbutter
  • 3garlic cloves, minced
  • 1cup(4 ounces) grated Parmesan cheese
  • 2 ½ cups frozen, cut green beans
  • 8ouncesuncooked whole wheat spaghetti
  • 8ouncesuncooked spaghetti
  • 2tablespoonsolive oil
  • ¼ teaspoon freshly ground black pepper


  1. Thaw green beans.
  2. Cook both pastas according to package directions, omitting any salt and fat additions; drain well.
  3. Combine first four ingredients in a blender; process until smooth.
  4. Melt butter in a saucepan over medium-high heat. Add garlic; sauté 30 seconds. Add milk mixture to pan; cook 3 minutes or until mixture simmers, stirring constantly. Cook 2 minutes or until thickened, stirring constantly. Remove from heat; stir in cheese. Cover.
  5. Place pastas and green beans in a large bowl. Add cheese mixture, tossing well. Add olive oil and pepper; toss gently. Serve immediately.

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