Noodles in Alfredo Sauce (Gluten-Free Recipe)

This is a favorite with my family. It can be high or low in calories, depending on your choice of ingredients; you can use a combination of milk and half and half if you want to keep it light; in this case add a couple teaspoons of sweet rice flour to the cold milk. This time I made the dish with about 3/4 pound of thawed, pre-boiled shrimp and some leftover canned artichokes. I have also used leftover salmon, and smoked salmon is a real treat with this dish! Use what you have on hand. Could be made vegetarian as well.

The recipe comes from Incredible Edible Gluten-Free Foods for Kids, by Sheri L. Sanderson, Woodbine House, 2002.


Ingredients

8 oz (approx 2 1/4 c.) gluten-free noodles (I used De Boles Gluten-Free Multi Grain Penne this time, which contains rice, quinoa and amaranth flours)
2 tbsp margarine or butter
1-2 cloves garlic, minced (as desired)
2/3 c. Parmesan cheese (2 2/3 oz) (finely grated works best, but shredded will work)
1 ½ c. (12 oz) light cream or whipping cream, room temp (if you make it with milk, add some sweet rice flour to the cold milk before adding it to the pan)

Directions

1. Cook noodles according to package directions. Drain and rinse in hot water.
2. Add margarine and garlic to noodle pan and heat for about a minute until the margarine is melted and the garlic softens. Add Parmesan cheese and cream. Stir until combined and heat until slightly thickened.
3. Remove sauce from heat. Add noodles and toss well.

Makes 4 servings.

Chicken and Alfredo Sauce: Add 1 c cooked, cubed chicken and ½ c thinly-sliced, lightly sautéed zucchini, if desired.

To find more gluten-free recipes, visit my group on Gather, Gluten-Free Cookbook: http://gfcookbook.gather.com/