Lower in Fat Fettuccini Alfredo
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Lower in Fat Fettuccini Alfredo calories by ingredient
Introduction
Making this favorite from scratch can save you a lot of fat and calories! Makes 6-8 servings.Source: How to Cook for Crohn's and Colitis: More than 200 Healthy Recipes the whole family will love by Brenda Roscher Making this favorite from scratch can save you a lot of fat and calories! Makes 6-8 servings.
Source: How to Cook for Crohn's and Colitis: More than 200 Healthy Recipes the whole family will love by Brenda Roscher
Number of Servings: 6
Ingredients
-
Fettuccini Alfredo
1 pound fettuccini, cooked to package directions
2 tablespoon butter/canola oil blend
2 tablespoons all-purpose flour
1 1/2 cups fat-free half and half
1 cup skim milk
1/4 teaspoon black pepper
3/4 cup grated parmesan cheese
Sauteed Garden Vegetables
2 tablespoons olive oil
1 medium onion, sliced thin, OR a few flakes of dried onion
1 small green bell pepper, cut into bite size pieces
1 small red bell pepper, cut into bite size pieces
1 small zucchini, ends removed and sliced thin
4 ounces mushrooms, stems removed and caps sliced
1 teaspoon minced garlic (about 2 medium cloves) or a shake of garlic powder.
1/4 teaspoon salt
1/8 teaspoon black pepper
10-12 kalamata olives, pitted and halved
Directions
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.