I was extremely skeptical, but for a lighter version this was a pleasant surprise! I'm not sure I would eat it as a plain dish, but I used a smaller portion (about 1/2-2/3 of a cup) with a smaller portion of CL's Eggplant Parmesan which still made the whole meal only around 500 calories!
Holy calcium! Heavy cream, Parmesan cheese, and butter create the regular calorie and fat-filled alfredo sauce. Here, we used olive oil instead of butter, nixed the cream in favor of a thickened milk-based sauce that uses flour and cream cheese to thicken it, leaving plenty of room for a cup of the good stuff—Parmigianno-Reggiano cheese.
We’ve revisited this recipe more than once and made subtle changes to fit into the current eating philosophy and this one always makes the transition smoothly. It’s a solid…and delicious recipe.
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Total: 30 Minutes
- Calories: 399
- Fat: 13.5g
- Saturated fat: 8g
- Monounsaturated fat: 3.4g
- Polyunsaturated fat: 1.1g
- Protein: 21.3g
- Carbohydrate: 48.9g
- Fiber: 2g
- Cholesterol: 34mg
- Iron: 2.1mg
- Sodium: 822mg
- Calcium: 451mg
- 1 tablespoon butter
- 2 garlic cloves, minced
- 1 tablespoon all-purpose flour
- 1 1/3 cups 1% low-fat milk
- 5 ounces fresh Parmigiano-Reggiano cheese, shredded (about 1 1/4 cups), divided
- 2 tablespoons 1/3-less-fat cream cheese
- 1/2 teaspoon salt
- 4 cups hot cooked fettuccine (8 ounces uncooked pasta)
- 2 teaspoons chopped fresh flat-leaf parsley
- Cracked black pepper (optional)
- 1. Melt butter in a medium saucepan over medium heat. Add garlic; cook 1 minute, stirring frequently. Stir in flour. Gradually add milk, stirring with a whisk. Cook 6 minutes or until mixture thickens, stirring constantly. Add 1 cup Parmigiano-Reggiano cheese, cream cheese, and salt, stirring with a whisk until cheeses melt. Toss sauce with hot pasta. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano cheese and chopped parsley. Garnish with black pepper, if desired. Serve immediately.
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