Wednesday, August 24, 2011

Janice's Broccoli and Carrot Alfredo

This light version of Alfredo is great on anything, but I particularly love it on pasta or baked potato!

The nutrition facts can be found at Calorie Count!

whenever possible, use organic vegetables
Broccoli and Carrot Alfredo

Serves 4


2 Cups fresh broccoli florets
2 Cups carrots, slice thinly
2 T butter
1/2 Cup onion, chopped
4 garlic cloves, chopped
3 T flour
2 tsp low sodium instant bouillon
pinch pepper
2 Cups fat free milk
6-8 oz 0% fat Plain Greek Yogurt (calories based on 8 oz)
1/2 Cup grated Parmesan


Steam, microwave, or boil broccoli and carrots until crisp tender (about 6 minutes), drain and set aside to keep warm.

Melt butter in large saucepan over medium heat and add onion. Saute til soft (several minutes). Add garlic and saute 2 minutes.

Stir in flour, bouillon, salt and pepper til there are no lumps. then gradually stir in milk.

Cook on medium until the mix boils and thickens - stir constantly.

Stir in the cooked broccoli and carrots, yogurt and Parmesan

Toss with pasta or serve over baked potato.


Get creative with vegetables and add whatever is seasonal to the sauce. Pearl onions rock. Peas too.  Mushrooms are superb.

Jam it full of veggies and treat it as a saucy veggie side dish!


  1. I assume that the sour cream in the directions is the greek yogurt in the ingredients list?

  2. yes, that was a typo, I used to use sour cream until I found Greek yogurt!!! Will fix it and I really do appreciate you pointing that out. :D

  3. Ha I was reading this thinking to myself I would substitute FF sour cream for the yogurt because I don't like greek yogurt then I see these 2 comments. That tell me my idea would work :)