✳️ Macros (makes 3 servings):
276 Cals, 37g Carbs, 8g Fat, 19g Protein
*827 calories and 58g of protein for both bowls shown in video*
*128g or look 1 cup + 2tbsp of dry roasted peanuts is 827 calories (shown in video)*
✳️ Ingredients for Noodles:
168g or 3/4 Container Banza Linguine
720mL or 3 Cups Water
✳️ Ingredients for Alfredo Cheese Sauce:
7g or 1/2tbsp Light Butter
3g or 1/2 Garlic Clove, Chopped
120mL or 1/2 Cups Fat Free Milk (I used Kroger Carb Master)
57g or 3 Light Laughing Cow Wedges
42g or 3tbsp Parmesan Reggiano, Freshly Grated
3g or 1tsp Cornstarch (*optional- adds thickness*)
2g or 1tsp Salt
2g or 1tsp Pepper
✳️ Ingredients for Topping (*optional*- to taste):
Parmesan Reggiano, Freshly Grated
Parsley, Chopped
✳️ Directions:
2. Boil a pot with 720mL or 3 cups of water at medium heat. Add 168g or 3/4 container Banza linguine. Put lid on pot.
3. Cook pasta for 9-11 minutes at medium heat and occasionally stir. Strain pasta once cooked and add container.
4. Preheat another pot to medium heat. Add 7g or 0.5tbsp light butter. Once butter melts, add the rest of ingredients for alfredo cheese sauce.
5. Occasionally stir cheese sauce for 10 minutes until everything melts down.
6. Top cooked pasta with melted cheese sauce. Then enjoy!