Lower in Fat Fettuccini Alfredo
- Number of Servings: 6
Ingredients
Fettuccini Alfredo1 pound fettuccini, cooked to package directions2 tablespoon butter/canola oil blend2 tablespoons all-purpose flour1 1/2 cups fat-free half and half1 cup skim milk1/4 teaspoon black pepper3/4 cup grated parmesan cheeseSauteed Garden Vegetables2 tablespoons olive oil1 medium onion, sliced thin, OR a few flakes of dried onion1 small green bell pepper, cut into bite size pieces1 small red bell pepper, cut into bite size pieces1 small zucchini, ends removed and sliced thin4 ounces mushrooms, stems removed and caps sliced1 teaspoon minced garlic (about 2 medium cloves) or a shake of garlic powder. 1/4 teaspoon salt1/8 teaspoon black pepper10-12 kalamata olives, pitted and halved
To prepare Fettuccini Alfredo:
While pasta cooks, melt butter in a large skillet over medium-high heat. Whisk in flour and cook 1 minute, whisking constantly, until smooth. Whisk in half and half in a slow steady stream. Whisk in 3/4 cup milk. Bring to a boil. Reduce heat and simmer 3-5 minutes, whisking occasionally, until sauce has thickened.
Add pepper and Parmesan and whisk until smooth. If sauce is thicker than desired, thin with 1/4 cup milk.
To prepare vegetables:
Heat olive oil in large skillet over medium. Add onion and green and red bell pepper and cook about 3 minutes. Add zucchini and mushrooms and cook another 4-5 minutes, until vegetables are tender. Add garlic, salt, and olives and cook 1 minute more.
Serve alfredo sauce over hot pasta and vegetables.
Number of Servings: 6
Recipe submitted by SparkPeople user KMC0027.
While pasta cooks, melt butter in a large skillet over medium-high heat. Whisk in flour and cook 1 minute, whisking constantly, until smooth. Whisk in half and half in a slow steady stream. Whisk in 3/4 cup milk. Bring to a boil. Reduce heat and simmer 3-5 minutes, whisking occasionally, until sauce has thickened.
Add pepper and Parmesan and whisk until smooth. If sauce is thicker than desired, thin with 1/4 cup milk.
To prepare vegetables:
Heat olive oil in large skillet over medium. Add onion and green and red bell pepper and cook about 3 minutes. Add zucchini and mushrooms and cook another 4-5 minutes, until vegetables are tender. Add garlic, salt, and olives and cook 1 minute more.
Serve alfredo sauce over hot pasta and vegetables.
Number of Servings: 6
Recipe submitted by SparkPeople user KMC0027.
Nutritional Info Amount Per Serving
- Calories: 317.5
- Total Fat: 13.1 g
- Cholesterol: 38.8 mg
- Sodium: 459.8 mg
- Total Carbs: 37.9 g
- Dietary Fiber: 2.9 g
- Protein: 13.1 g
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