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Angel Hair Alfredo Recipe

Angel Hair Alfredo Recipe

Your family won't believe that this tasty dish takes less than 30 minutes to make. —Sue Megonigle
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4-6 servings

Ingredients

  • 8 to 12 ounces angel hair pasta
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 1 tablespoon cornstarch
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried basil
  • 1-1/2 cups milk
  • 4 ounces cream cheese, cubed
  • 1/4 cup grated Parmesan cheese
  • 1/3 to 1/2 cup diced fully cooked ham, optional

Directions

  • 1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute garlic in oil until lightly browned. Stir in the flour, cornstarch, garlic salt, pepper and basil until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • 2. Reduce heat;whisk in cream cheese and Parmesan cheese until smooth. Add ham if desired; heat through. Drain pasta; add to sauce and toss to coat. Yield: 4-6 servings.

Nutritional Facts

1 serving (1 cup) equals 315 calories, 15 g fat (7 g saturated fat), 32 mg cholesterol, 226 mg sodium, 35 g carbohydrate, 1 g fiber, 10 g protein.

Reviews for Angel Hair Alfredo

Sort By :
MY REVIEW
Reviewed Jan. 24, 2013

"Sauce too thick, but would make again with more milk. Also, I think this would be really good with fresh basil"

MY REVIEW
Reviewed Jan. 29, 2012

"Did not enjoy!"

MY REVIEW
Reviewed Sep. 8, 2010

"Very easy and tasty. I made it with lowfat cream cheese and 1% milk."

MY REVIEW
Reviewed Jul. 1, 2010

"I think omitting the cornstarch would make the sauce a little less think and better with the pasta. It was good just a little too thick. Everyone liked it but thought it wasn't saucy enough."

MY REVIEW
Reviewed Oct. 29, 2009

"I thought the sauce was too thick and lacked flavor, even with the ham. Perhaps more spices and a bit more milk would help this recipe, but I will not make it again."

MY REVIEW
Reviewed Apr. 28, 2008

"Recipe was a little bland. I had added a lot more garlic powder, pepper and basil than what recipe called for. I also added salt, onion powder and lemon juice. I used skim milk but sauce still came out to thick. I would suggest using more milk than what the recipe call for. This is a recipe that I will make again but continue to make modifications to suite my taste."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.