Fettuccini Alfredo
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 310.0
- Total Fat: 15.4 g
- Cholesterol: 28.2 mg
- Sodium: 475.9 mg
- Total Carbs: 31.2 g
- Dietary Fiber: 1.5 g
- Protein: 12.6 g
View full nutritional breakdown of Fettuccini Alfredo calories by ingredient
Introduction
This is a delicious lighter recipe for Fettuccini Alfredo that I found on my iPod Touch Betty Crocker Application. I only made a couple of alterations which I list below the cooking instructions. This is a delicious lighter recipe for Fettuccini Alfredo that I found on my iPod Touch Betty Crocker Application. I only made a couple of alterations which I list below the cooking instructions.Number of Servings: 6
Ingredients
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8 ounces uncooked fettuccini
1/3 cup butter (unsalted)
1/2 cup evaporated fat-free milk
3/4 cup grated parmesan and romano cheese blend
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons garlic powder
1 tablespoon dried parsley
Directions
Cook fettuccini as directed on package.
While fettuccini is cooking, heat margarine and milk in 2-quart saucepan over low heat, stirring constantly, until butter is melted. Stir in cheese, salt, pepper, and garlic powder.
Drain fettuccini. Pour sauce over fettuccini; stir until fettuccini is well coated. Sprinkle with parsley.
Alterations: Used butter instead of margarine to avoid trans fats. Used parmesan and romano blend cheese instead of reduced fat because that's what I had on hand. Used garlic powder in sauce while cooking for added flavor.
Makes 6 3/4-cup servings.
You may try light butter and reduced fat parmesan cheese, but you'll need to recalculate values. Consider cutting the parmesan cheese down to 1/2 cup because 3/4 cup seemed to be too much in the final sauce.
Number of Servings: 6
Recipe submitted by SparkPeople user AMYBETH70.
While fettuccini is cooking, heat margarine and milk in 2-quart saucepan over low heat, stirring constantly, until butter is melted. Stir in cheese, salt, pepper, and garlic powder.
Drain fettuccini. Pour sauce over fettuccini; stir until fettuccini is well coated. Sprinkle with parsley.
Alterations: Used butter instead of margarine to avoid trans fats. Used parmesan and romano blend cheese instead of reduced fat because that's what I had on hand. Used garlic powder in sauce while cooking for added flavor.
Makes 6 3/4-cup servings.
You may try light butter and reduced fat parmesan cheese, but you'll need to recalculate values. Consider cutting the parmesan cheese down to 1/2 cup because 3/4 cup seemed to be too much in the final sauce.
Number of Servings: 6
Recipe submitted by SparkPeople user AMYBETH70.
Member Ratings For This Recipe
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CD13522794
This alfredo is amazing! This one tops my ex's, and he's a chef in culinary school! I added some chicken and it is PERFECT! Totally filling. I recommend people if they don't want a lot of garlic to add only a TABLESPOON (or less). I also did all romano cheese, no parmesan. Perfect. Thank you! :) - 1/19/13
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OLIVERSMOM2
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ALJARVIS
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CD12203549
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CUTIEPATOOTIE42
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NAVVAN
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ROBINSU65
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BNMACK
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WEEZIE30
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HEATHERDOW87
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EOLIVIAC
