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Fettuccine with Poblano Alfredo

Photograph by Christina Chavez

Fettuccine Alfredo is one of the easiest, and possibly the most elegant, pasta recipes to master. Major issue? It’s loaded with calories. Until now. Milk replaces cream and olive oil stands in for butter in this recipe. But the “a-ha!” ingredient is the roasted poblano peppers. They add a velvety smooth depth and help thicken the sauce.

Don’t worry. I didn’t skip the Parmesan cheese. Some things are sacred!

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RECIPE: Fettuccine with Poblano Alfredo

Serves 6

Prep Time: 30 minutes

Cook Time: 8 to 10 minutes

Total Time: 30 minutes


  • 16 ounces fettuccine
  • 1tablespoon olive oil
  • ½ cup chopped onion
  • 3 garlic cloves
  • 4 poblano peppers (1 pound), roasted, peeled, seeded, deveined and chopped (see tip below)
  • 1 cup low fat milk
  • ½ cup finely grated Parmesan cheese


  1. Cook the pasta in a large pot of boiling water until al dente, according to package directions. Drain and set aside.
  2. Heat olive oil in a medium saucepan on medium heat. Sauté the onions and garlic for 4 to 5 minutes or until onion is translucent.
  3. Add the chopped roasted poblano peppers and milk. Cook for 2 to 3 minutes. Blend the sauce until smooth with an immersion blender. (You can also pour the sauce into a blender, but remove the vent at the top to prevent an explosion!)
  4. Return the blended sauce to the saucepan if using blender. Stir in Parmesan cheese. Portion the cooked pasta onto plates and top with the Poblano Alfredo Sauce.

Tip: How to Roast Poblano Peppers

• Heat broiler. Carefully make a slit lengthwise in one side of each chile pod. Remove the seeds and veins (if you want a little heat, skip this step and leave the seeds and veins in the chile). Place the chile on a foil lined baking sheet 3 to 4 inches from the broiler. Allow pods to char and blister (this does not mean burned!); turn until all sides are equally blistered. Remove from oven and wrap in a wet towel to cool. Peel blistered skin downward from the stem; set aside.

Photograph by Christina Chavez
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