Lower in Fat Fettuccini Alfredo

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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
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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.

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