Fettuccine Alfredo

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

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Nutritional Information

Amount per serving
  • Calories: 399
  • Calories from fat: 30%
  • 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

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

  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, 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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