Reduced Fat Articoke Fettuccine Alfredo
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 793.7
- Total Fat: 31.2 g
- Cholesterol: 80.1 mg
- Sodium: 1,153.0 mg
- Total Carbs: 104.7 g
- Dietary Fiber: 14.4 g
- Protein: 48.6 g
View full nutritional breakdown of Reduced Fat Articoke Fettuccine Alfredo calories by ingredient
Introduction
Can cut down on the amount of sauce you put on your pasta to help control calories, or use skim milk. Can cut down on the amount of sauce you put on your pasta to help control calories, or use skim milk.Number of Servings: 4
Ingredients
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From "Sunset Books: Low-Fat Italian"
2 cans (14oz) artichoke hearts packed in water,drained and quartered
3 Tbsp chopped parsley
3 Tbsp thinly sliced green onions
12 oz fettuccine
1 Tbsp olive oil
3 minced garlic cloves
1 Tbsp flour
1.5 C 2% milk
1 package (8oz) nonfat cream cheese cut into chunks
1.5 C shredded Parmesan Cheese
1/4 tsp ground nutmeg (optional)
Pepper
Directions
1. In a 5-6 quart pan, bring about 3 quarts of water to boil over medium high heat. Stir in pasta and cook 8-10 minutes or until tender to bite. Drain well and keep warm while cooking the sauce.
2. In medium bowl combine artichokes, parsley, and onions. Set to the side.
3. Warm olive oil in a wide non-stick pan over medium heat. Add garlic and cook, stirring, until fragrant (only about 30 seconds). Whisk in flour until blended, then slowly whisk in the milk. Cook, stirring constantly with the whisk until it begins to boil and thicken. Whisk in the cream cheese and 1 C of the Parmesan cheese. Continue to cook and whisk until well blended.
4. Working quickly, pour hot sauce over pasta and lift with 2 forks to mix. Arrange artichoke mixture on the pasta.Top with pepper to taste and the remaining Parmesan cheese. Serve immediately as the sauc thickens quickly.
Number of Servings: 4
Recipe submitted by SparkPeople user AMGRANAT.
2. In medium bowl combine artichokes, parsley, and onions. Set to the side.
3. Warm olive oil in a wide non-stick pan over medium heat. Add garlic and cook, stirring, until fragrant (only about 30 seconds). Whisk in flour until blended, then slowly whisk in the milk. Cook, stirring constantly with the whisk until it begins to boil and thicken. Whisk in the cream cheese and 1 C of the Parmesan cheese. Continue to cook and whisk until well blended.
4. Working quickly, pour hot sauce over pasta and lift with 2 forks to mix. Arrange artichoke mixture on the pasta.Top with pepper to taste and the remaining Parmesan cheese. Serve immediately as the sauc thickens quickly.
Number of Servings: 4
Recipe submitted by SparkPeople user AMGRANAT.