Cooking Corner: Roasted Garlic Vegetable Alfredo

By Katie Mancino



Roasted Garlic Vegetable Alfredo

Many Italian dishes are made unhealthy (and delicious) by heavy creams and cheeses. This dish keeps the creaminess by using an egg yolk, but lightens it up by using fat-free milk in place of whole milk. The garlicky roasted vegetables add a ton of flavor to the sauce and the pasta to help make this a truly satisfying and easy dish.



1 cup eggplant, cut into strips

1 1/2 cups zucchini, cut into spears (about 2 medium/small)

4 medium cloves garlic, minced

1/3 cup onion, sliced (about half a small one)

1/2 Tbsp light whipped butter (less than half the calories of regular butter)

1/2 cup fat-free milk

1/2 cup pasta water (This is really important because of the starchiness. Make sure you reserve it before draining pasta.)

4 oz dry pasta

2 Tbsp parmesan cheese

1 egg yolk


1. Heat oven to 400 F, spray pan with nonstick spray, chop veggies. Put on tray and spray again; top with salt, pepper and Italian spices
2. Cook pasta while veggies are baking; let them bake 15-20 minutes until mostly soft and browned
3. Melt butter over low heat, add water and milk. Bring up to medium-low heat; add salt, pepper, a dash of red pepper flakes and Italian spices
4. Whisk in egg yolk. Keep stirring for one minute so it cooks but doesn’t scramble.
5. Add pasta. Cook another minute, then add veggies, toss and cook one more minute
6. Garnish with parmesan and enjoy!

Makes 2 servings:

296 calories, 54 carbs, 6g fat, 14g protein

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