Light Alfredo Sauce

Okay, look. Before we get started, I KNOW there are going to be some connoisseurs out there who sniff indignantly at the idea of an Alfredo sauce that isn’t made with butter and cream and egg yolks and whatever the hell REAL Alfredo sauce is made of. This isn’t intended to be an indulgence that makes your arteries slam shut immediately upon consumption and which requires you to balance the rest of your week by eating nothing but salads and drinking water. This is a LIGHT Alfredo sauce, and it’s tasty enough that you will LIKE it (unless you’re a snob, that’s right I said it!) and it’s relatively light and healthy and won’t make a dent in your diet. Capisce?

It’s also incredibly simple (though you do have to use the blender/ food processor, and those things are a pain in the ass to drag out, and then a pain in the ass to clean, but it’s so worth it.)


Alfredo Sauce (1)

Skim milk (you could use 2% or whole), Neufchatel cheese (you could use regular cream cheese if you want), garlic, salt and pepper, and Parmesan cheese. The original recipe calls for parsley as well, but I hate parsley so we go without.

Alfredo Sauce (2)

Throw everything in your blender.

Alfredo Sauce (3)

Blend it ’til there are no clumps.

Alfredo Sauce (4)

Pour into a saucepan over medium heat and cook for about 10 minutes, until the sauce thickens.

On a side note, I love that pan so very very much. Several years ago, Fred’s father and stepmother gave us a set of Scanpan pots and pans. They are absolutely awesome, and I’m not kidding when I say that I expect I’ll be cooking with those pots and pans for the rest of my life. In fact, if Fred up and leaves me for another woman, I am claiming custody of the Scanpan cookware.

(Which shouldn’t bother Fred anyway, because I’m sure that whore can’t cook.)

Anyway, a few months ago Fred’s father and stepmother got a new stove, one of those ones that boils water in 30 seconds and requires special pots and pans. Fred’s father called and asked if we wanted any of their Scanpan cookware. Fred jauntily replied “No, we’re good” and then hung up and told me what his father had asked.

You better bet your ass that he called his father back immediately and told him that he’d misspoken. One of the pieces we got from them was this deep pan (which we didn’t already have, because it wasn’t part of the set they gave us initially), and I love it so much that I’m thinking of marrying it. It is beyond awesome.

Alfredo Sauce (5)

See? Getting thicker. (If you’re using parsley, you’d add most of it to the sauce at this point, and save some for garnish afterward.)

Meanwhile, prepare your meat. I always use this Alfredo sauce with shrimp and angel hair (because that’s the kind of pasta we always have on hand). If you’re using chicken, you can cook the chicken in the sauce, but with seafood you’ll want to cook it separately.

Alfredo Sauce (6)

This is how thick I like my Alfredo sauce. I imagine you could keep going if you wanted it thicker. It’s all about personal preferences, y’know.

Alfredo Sauce (7)

I cooked my angel hair and shrimp, tossed them together, and then added the Alfredo sauce and mixed.

Alfredo Sauce (8)

Don’t be too impressed by my fancy serving dish. I always mix my stuff in a big plastic container because I know we’re going to have leftovers, and why dirty more dishes than I need to?

I use two pounds of shrimp and half a pound of angel hair with the Alfredo sauce, and it works out perfectly.

Light Alfredo Sauce
Prep time
Cook time
Total time
Original Source/Author:
: Sauce
Serves: 6
  • ½ c. cream cheese (I use Neufchatel)
  • 1 c. milk (I use skim)
  • 3 T freshly grated parmesan
  • 1 clove garlic, minced or crushed
  • ½ tsp each salt & pepper
  • 3 T dry parsley or ½ c. fresh (I hate parsley, so we leave this out)
  1. Put cream cheese, milk, Parmesan, garlic, salt and pepper in blender; blend until there are no clumps. Pour into saucepan on medium heat, cook for about 10 minutes (stirring every couple of minutes). While cooking, add parsley (if fresh, chop finely) and save some for the garnish (or leave it out completely.)
  2. Cook your favorite pasta. Pour desired amount of Alfredo sauce over pasta. Cook selected meat in sauce to absorb flavor; if using seafood, use a different pan and then add over pasta before adding Alfredo sauce.


Roasted Summer Squash

This is my absolute favorite way to eat summer squash. Fred prefers them coated and oven fried, but if given my choice, this is how we’d always eat them.

A reader mentioned this way of roasting summer squash a couple of years ago. I’d credit her if I could remember who it was, but I can’t – so if it was you, please step up and let me give you the credit, please!

First, gather your squash. I used lemon squash this time, because that’s what I had on hand. You can use ANY kind of summer squash – I’ve used crookneck and straight neck squash and pattypan squash as well as the lemon squash.

Roasted Squash (1)

Leaving the peel on, cut the squash in 1/4″ slices. Don’t worry about being exact – you’ll be able to tell that some of my slices are thicker and some are thinner. I’ve never been very good at getting every slice the same thickness, and it all works out.

Put the squash on a cookie sheet, which has been sprayed with cooking spray or olive oil. I lined mine with foil so you wouldn’t see how hideously stained the pans are and feel nauseous. See? I’m always thinking of you!

Roasted Squash (2)

Drizzle with olive oil (I have one of those olive oil spray things that you put olive oil in and pump the top a couple of times, and then you can spray the olive oil; I prefer that because I use less olive oil). Sprinkle the squash with salt and pepper and Parmesan. I use the shredded stuff because I buy the big containers at Sam’s (yeah, yeah, the freshly grated stuff is SO much better, I know.), but I’ve also used the powdered stuff that comes in the green containers, too.

Roasted Squash (3)

Roast in a preheated 425ºF oven. Mine takes about 25 minutes, but I start checking it at 20 minutes. When it’s easily pierced with a fork, it’s done.

Roasted Squash (4)

I tend to make a ton at a time, because it’s good whether it’s hot or cold (I actually prefer it cold) and I love to eat it for several days in a row. As a note: One cookie sheet full of squash usually makes one meal for two of us, with enough left over so I can have a small serving with lunch the next day.

I also use the squash as “noodles” in a casserole. That’s a separate recipe, and one I’m going to go work on right now. Edited to add: Here it is!

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Roasted Summer Squash
Prep time
Cook time
Total time
Original Source/Author:
: side dish
  • Summer squash (crookneck, straight neck, pattypan, lemon)
  • Olive oil
  • Salt & pepper to taste
  • Parmesan (shredded or grated; fresh or dried)
  1. Cut squash in ¼" slices. Place on a cookie sheet that has been sprayed with cooking spray or olive oil.
  2. Drizzle or spray with olive oil, sprinkle with salt and pepper, sprinkle with Parmesan.
  3. Bake for 20 - 25 minutes (squash is done when easily pierced with a fork).
  4. Eat hot or cold!