Low-Fat Fettuccine Alfredo

Real Simple
Low-Fat Fettuccine AlfredoRecipe
Photo: Tina Rupp
Makes 4 servings


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12 ounces fettuccine
1 broccoli stalk
1 1/2 cups cups skim milk
1 tablespoon unsalted butter
1 tablespoon flour
3/4 cup freshly grated Parmesan
1/2 teaspoon kosher salt


Cook fettuccine according to the package directions; drain. Meanwhile, bring a pot of salted water to a boil and cook broccoli stalk (cut into florets, stalk peeled and sliced), 3 minutes; drain. Heat skim milk and butter in a large saucepan over low heat. Slowly whisk in flour. Simmer until slightly thickened, whisking constantly, 1 to 2 minutes. Remove from heat and stir in Parmesan and kosher salt. Add the pasta and broccoli and stir over low heat until heated through. Top each serving with Parmesan shavings.

Created date

July 2004

Nutritional Information

Calcium 312 mg
Calories 445
Caloriesfromfat 0 %
Carbohydrate 72 g
Cholesterol 23 mg
Fat 9 g
Fiber 4 g
Iron 3 mg
Protein 22 mg
Satfat 5 g
Sodium 568 mg