Fettuccine Alfredo

Cooking Light
4 servings (serving size: 1 cup)


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1 tablespoon margarine
2 small cloves garlic, minced
1 tablespoon all-purpose flour
1 1/3 cups skim milk
2 tablespoons light process cream cheese
1 1/4 cups freshly grated Parmesan cheese, divided
4 cups hot cooked fettuccine (cooked without salt or fat)
2 teaspoons chopped fresh parsley
Freshly ground pepper


Melt margarine in a saucepan over medium heat. Add minced garlic, and saut 1 minute. Stir in flour. Gradually add skim milk, stirring with a wire whisk until mixture is blended. Cook, stirring constantly, 8 minutes or until mixture is thickened and bubbly.

Stir in cream cheese; cook 2 minutes. Add 1 cup Parmesan cheese, stirring constantly until Parmesan cheese melts.

Pour sauce over hot cooked fettuccine, and toss well to coat. Top fettuccine with remaining 1/4 cup Parmesan cheese, chopped parsley, and pepper.

Created date

June 2002

Nutritional Information

Calories 345
Caloriesfromfat 25 %
Fat 9.7 g
Satfat 4.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 16.8 g
Carbohydrate 46.7 g
Fiber 2.3 g
Cholesterol 18 mg
Iron 2.3 mg
Sodium 401 mg
Calcium 333 mg