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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 308.4
  • Total Fat: 6.8 g
  • Cholesterol: 8.7 mg
  • Sodium: 426.4 mg
  • Total Carbs: 46.8 g
  • Dietary Fiber: 2.1 g
  • Protein: 12.8 g

View full nutritional breakdown of Fettuccine Alfredo calories by ingredient
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Fettuccine Alfredo

Submitted by: WOMBATFISHERMAN

Introduction

My goal was a fettuccine alfredo recipe that contained a reasonable amount of sodium and calories, especially lower in fat. Also, it had to be flavorful and have just the right texture. I didn't find that in recipes that involved cream cheese or evaporated milk, not that those turned out bad. I just don't prefer them to this recipe. If you know how to make a sauce, then all you need is the ingredient list as I broke it down by steps. My goal was a fettuccine alfredo recipe that contained a reasonable amount of sodium and calories, especially lower in fat. Also, it had to be flavorful and have just the right texture. I didn't find that in recipes that involved cream cheese or evaporated milk, not that those turned out bad. I just don't prefer them to this recipe. If you know how to make a sauce, then all you need is the ingredient list as I broke it down by steps.
Number of Servings: 8

Ingredients

    Step 1:
    Fettuccine, 1 lb
    (water for boiling pasta)

    Step 2:
    Olive Oil, 1.5 tbsp
    All purpose flour, 3 T

    Step 3:
    Low sodium chicken broth, 1 cup
    Skim milk, 2 cup

    Step 4:
    Garlic powder, 1 tsp
    Salt, 1/2 to 1 tsp (nutrition calculated using 3/4 tsp)
    Pepper, black, 1/4 tsp

    Step 5:
    Parmesan Cheese, grated, 1/4 cup
    Asiago Cheese, 1/4 cup

Tips

NOTE:I like to whisk in the chicken broth first because skim milk is easier to stick to the pan and burn when I turn my back. Also, it's much faster if you microwave the milk and the broth ahead of time so they're up to temperature.


Directions

Equipment: saucepan for sauce, pot for boiling pasta, whisk for sauce, measuring spoons and cups.

Method: Boil WATER for FETTUCCINE and cook until al dente or slightly before al dente according to instructions.

Meanwhile, put OLIVE OIL in medium heat saucepan and add FLOUR. Cook for a few minutes to take away the raw flour taste. (It will clump up more because of less oil, but it still does the job of preventing clumps in the end sauce by coating flour with oil.)

Slowly add the CHICKEN BROTH then the SKIM MILK. Toss in the PEPPER, SALT, and GARLIC. Whisk on medium heat until it thickens (you'll probably notice it around the time it starts bubbling)

ANYWAY, once thickened, turn off the heat and add in the CHEESE (both kinds). Whisk it together and add to the pasta. You probably could serve it right away, but I like the sauce to soak in to the noodles for 30 minutes. That's optional.

Serving Size: Makes 8 servings as a side dish... if it seems small, consider cutting down on your pasta intake to 1/8 of this recipe.






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