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Ingredients
- 1 x Heads roasted garlic, * see note (up to 2)
- 1 Tbsp. Extra virgin olive oil
- 1 c. Heavy cream
- 1/4 c. Lowfat sour cream
- 1/4 c. Parmesan cheese, grated Salt, to taste Fresh grnd pepper, to taste
- 1 pkt (14 ounce) frzn or possibly fresh tortellini Or possibly
- 1 lb Fettucine
- 1 Tbsp. Butter (up to 2 tbsp.)
Directions
- *NOTE: To roast garlic, choose large heads. Cut the top off to expose the cloves (a serrated knife is best to do this). Place the head in a square of aluminum foil with the head facing up. Drizzle with 1 to 2 Tbsp. extra virgin olive oil. Seal aluminum foil and roast for 1 hour in a 350 degree oven.
- Let cold, separate heads into cloves and healthy pinch each clove to squeeze out the garlic. Place roasted garlic into a blender or possibly food processor. Add in the extra virgin olive oil and 1/4 c. cream and whirl till garlic is pulverized. Add in rest of the cream, lowfat sour cream, parmesan cheese, salt and pepper. Whirl to combine. Sauce will be thick at this point. Set aside. Cook pasta al dente; drain. Heat butter in a skillet. Add in pasta and toss with the butter till coated. Add in the sauce, cook and stir till sauce becomes thin. Simmer for 10 min, stirring occasionally. Serve immediately with extra parmesan cheese sprinkled on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 4 servings | |
| Calories 519 | |
| Calories from Fat 258 | 50% |
| Total Fat 29.16g | 36% |
| Saturated Fat 15.51g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 103mg | 34% |
| Sodium 480mg | 20% |
| Potassium 142mg | 4% |
| Total Carbs 48.36g | 13% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.54g | 1% |
| Protein 16.78g | 27% |
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