{"id":423,"date":"2017-08-07T17:47:53","date_gmt":"2017-08-07T21:47:53","guid":{"rendered":"http:\/\/blogs.bu.edu\/salge\/?page_id=423"},"modified":"2017-08-08T16:40:00","modified_gmt":"2017-08-08T20:40:00","slug":"light-fettuccine-alfredo-with-grilled-asparagus","status":"publish","type":"page","link":"https:\/\/blogs.bu.edu\/salge\/light-fettuccine-alfredo-with-grilled-asparagus\/","title":{"rendered":"Light Fettuccine Alfredo with Grilled Asparagus"},"content":{"rendered":"<h6><span class=\"style19\"><img loading=\"lazy\" src=\"\/salge\/files\/2017\/08\/Screen-Shot-2017-08-04-at-12.22.46-AM-185x300.png\" alt=\"Screen Shot 2017-08-04 at 12.22.46 AM\" class=\" wp-image-535 alignright\" height=\"253\" width=\"156\" srcset=\"https:\/\/blogs.bu.edu\/salge\/files\/2017\/08\/Screen-Shot-2017-08-04-at-12.22.46-AM-185x300.png 185w, https:\/\/blogs.bu.edu\/salge\/files\/2017\/08\/Screen-Shot-2017-08-04-at-12.22.46-AM.png 261w\" sizes=\"(max-width: 156px) 100vw, 156px\" \/>Ingredients<\/span><\/h6>\n<p><span class=\"style18\">2 bunches fresh asparagus<br \/>\n1\/4 cup light, creamy Parmesan salad dressing<br \/>\n12-ounce box fettuccine<br \/>\n8 ounces evaporated skim milk<br \/>\n2 tablespoons light cream cheese<br \/>\n1 cup grated Parmesan cheese<\/span><\/p>\n<h6 class=\"style19\">Instructions<\/h6>\n<p class=\"style18\">Clean fresh asparagus under running water. Break off about 2 inches from the bottom of each asparagus to remove the &#8220;tough&#8221; portion. Place asparagus in a large bowl and cover with salad dressing. Set aside. Heat grill. Gently grill asparagus on hot grill for about 4 to 6 minutes, turning often. Remove asparagus from grill and place on a cutting board. Cut asparagus into 1 to 2 inch pieces. Set aside. Prepare fettuccine in a large pot as directed on box, eliminating the salt. When cooked, drain fettuccine in a colander. In a large pot, gently heat milk, cream cheese, and Parmesan cheese until bubbly. Add fettuccine and asparagus and blend. Heat thoroughly on reduced heat.<\/p>\n<p class=\"style18\">Makes 11 cups<\/p>\n<h6 class=\"style19\">Nutrition Information Per Serving (1 cup)<\/h6>\n<p class=\"style18\">Calories: 239<br \/>\nFat: 6 g<br \/>\nSaturated Fat: 2.5 g<br \/>\nCholesterol: 47 mg<br \/>\nSodium: 272 mg<br \/>\nCarbohydrates: 34 g<br \/>\nDietary Fiber: 2 g<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 2 bunches fresh asparagus 1\/4 cup light, creamy Parmesan salad dressing 12-ounce box fettuccine 8 ounces evaporated skim milk 2 tablespoons light cream cheese 1 cup grated Parmesan cheese Instructions Clean fresh asparagus under running water. Break off about 2 inches from the bottom of each asparagus to remove the &#8220;tough&#8221; portion. Place asparagus &hellip; <a href=\"https:\/\/blogs.bu.edu\/salge\/light-fettuccine-alfredo-with-grilled-asparagus\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Light Fettuccine Alfredo with Grilled Asparagus<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":6783,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/blogs.bu.edu\/salge\/wp-json\/wp\/v2\/pages\/423"}],"collection":[{"href":"https:\/\/blogs.bu.edu\/salge\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/blogs.bu.edu\/salge\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.bu.edu\/salge\/wp-json\/wp\/v2\/users\/6783"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.bu.edu\/salge\/wp-json\/wp\/v2\/comments?post=423"}],"version-history":[{"count":2,"href":"https:\/\/blogs.bu.edu\/salge\/wp-json\/wp\/v2\/pages\/423\/revisions"}],"predecessor-version":[{"id":536,"href":"https:\/\/blogs.bu.edu\/salge\/wp-json\/wp\/v2\/pages\/423\/revisions\/536"}],"wp:attachment":[{"href":"https:\/\/blogs.bu.edu\/salge\/wp-json\/wp\/v2\/media?parent=423"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}