Linguine Alfredo

4.8 of 5 (8)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 146.2
  • Total Fat: 8.2 g
  • Cholesterol: 24.2 mg
  • Sodium: 207.3 mg
  • Total Carbs: 11.0 g
  • Dietary Fiber: 1.9 g
  • Protein: 7.7 g

View full nutritional breakdown of Linguine Alfredo calories by ingredient


Linguine noodles tossed with homemade alfredo sauce and steamed veggies. Linguine noodles tossed with homemade alfredo sauce and steamed veggies.
Number of Servings: 4


    1 Tbsp Butter, unsalted
    2 Garlic Cloves, minced
    1 Tbsp All-Purpose Flour
    1 Cup Low Fat Milk (1%)
    1/4 Cup Cream Cheese, 1/3 Less Fat
    1/4 Cup Parmesan Cheese, Grated
    1 Cup Broccoli Florets
    1 Medium Red Bell Pepper, Sliced in 1" Pcs.
    1 Carrot, Sliced Thinly
    4 Cups Linguine Noodles, Cooked


Makes 4 - 1 Cup Servings

Cook noodles according to package instructions. Drain and set aside. In a medium saucepan over medium-low heat, melt butter. Saute garlic until fragrant (30 seconds or so). Whisk in the flour and then slowly whisk in the milk. Cook and whisk constantly, until slightly thickened (about 2-3 minutes). Whisk in the cream cheese and parmesan cheese and stir until smooth (about 1-2 minutes). Remove from heat and cover to keep warm. Steam broccoli, red pepper and carrots until tender (about 3 minutes). In a large bowl toss the pasta and steamed veggies. Add the cheese sauce and toss to coat. Serve immediately.

Number of Servings: 4

Recipe submitted by SparkPeople user EMMB87.

Member Ratings For This Recipe

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    Great tasting recipe, but I don't think the nutritional info is accurate. I added red chili flakes to mine when served for a spicy zing! - 6/21/13

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    Very Good
    Yum, an excellent light dinner with plenty of flavor! - 4/25/10

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    FABULOUS! - 3/3/10

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    This was so good--even my finicky son loved it! I substituted cauliflower for the broccoli and doubled the garlic. I also added some dried parsley to the sauce. Tres fab! - 2/19/10

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    my family loved this - 2/9/10