Fettuccine Alfredo

recipe
Enjoy a lightened verion of this classic pasta recipe by using light cream cheese, low-fat milk and a decreased amount of butter. Same rich creaminess with a lot less fat.

Yield:

4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 399
Caloriesfromfat 30 %
Fat 13.5 g
Satfat 8 g
Monofat 3.4 g
Polyfat 1.1 g
Protein 21.3 g
Carbohydrate 48.9 g
Fiber 2 g
Cholesterol 34 mg
Iron 2.1 mg
Sodium 822 mg
Calcium 451 mg

Ingredients

1 tablespoon butter
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 1/3 cups 1% low-fat milk
1 1/4 cups (5 ounces) grated fresh Parmigiano-Reggiano cheese, 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

Preparation

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, 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.

Note:

Mary Creel/Alison Ashton,

January 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note