Low-Fat Fettuccine Alfredo
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 490.2
- Total Fat: 7.1 g
- Cholesterol: 15.0 mg
- Sodium: 632.5 mg
- Total Carbs: 79.9 g
- Dietary Fiber: 6.1 g
- Protein: 29.5 g
View full nutritional breakdown of Low-Fat Fettuccine Alfredo calories by ingredient
Introduction
My adaptation of the "top-secret" clone. Nutrition information includes 1 box Ronzoni Garden Delight Fettuccine. My adaptation of the "top-secret" clone. Nutrition information includes 1 box Ronzoni Garden Delight Fettuccine.Number of Servings: 4
Ingredients
-
8 oz (1 Cup) Non-fat Greek Yogurt
2 Tablespoons Cornstarch
12 Oz. can Evaporated Skim Milk
2 Oz (1/2 cup) shredded Parmesan
1 Teaspoon Olive Oil
1 clove garlic, minced
1 tablespoon butter buds
1/4 teaspoon Salt
1/4 teaspoon Pepper
Fettuccine pasta (12 oz dry)
Directions
1. Set water to boil for pasta and cook as directed.
2. Mix yogurt, cornstarch and evaporated milk together in a medium bowl. Stir until smooth.
3. In a medium skillet, heat olive oil over medium heat. Add garlic and cook for about 1 minute.
4. Add yogurt mixture to skillet and set over medium low heat. Add cheese, butter buds, salt, and pepper. Heat until cheese is melted. DO NOT BOIL!!
5. Once pasta is done, drain and return to pan. Pour sauce over all and stir to combine.
Can easily serve 3-4 people, pair with a fresh salad.
Number of Servings: 4
Recipe submitted by SparkPeople user ALEXIS3700.
2. Mix yogurt, cornstarch and evaporated milk together in a medium bowl. Stir until smooth.
3. In a medium skillet, heat olive oil over medium heat. Add garlic and cook for about 1 minute.
4. Add yogurt mixture to skillet and set over medium low heat. Add cheese, butter buds, salt, and pepper. Heat until cheese is melted. DO NOT BOIL!!
5. Once pasta is done, drain and return to pan. Pour sauce over all and stir to combine.
Can easily serve 3-4 people, pair with a fresh salad.
Number of Servings: 4
Recipe submitted by SparkPeople user ALEXIS3700.