Low-Cal Fettuccine Alfredo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tablespoon butter1 clove garlic, minced2 teaspoons all-purpose flour1 cup low-fat (2%) milkKosher salt2 tablespoons Neufchtel or low-fat cream cheese3/4 cup grated parmesan cheese, plus more for topping2 tablespoons chopped fresh parsley12 ounces fresh fettuccineFreshly ground pepper
Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon,1 minute. Whisk in the milk and salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchatel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot.
Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.
Serving Size: 4 bowls
Number of Servings: 4
Recipe submitted by SparkPeople user HARDWICKL.
Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot.
Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.
Serving Size: 4 bowls
Number of Servings: 4
Recipe submitted by SparkPeople user HARDWICKL.
Nutritional Info Amount Per Serving
- Calories: 542.3
- Total Fat: 14.8 g
- Cholesterol: 39.0 mg
- Sodium: 1,130.4 mg
- Total Carbs: 81.1 g
- Dietary Fiber: 3.6 g
- Protein: 23.9 g
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