Rich and creamy Fettuccine Alfredo is a classic crowd-pleaser. So why is this recipe the "best ever"? Because the pasta sauce is made with low-fat milk and cheese and has half the fat and half the calories of the regular version. Plus, here are a couple ideas of how to make it even tastier: Toss with steamed broccoli and sugar snap peas or add grilled salmon, shrimp, or chicken over top.
Fettuccine Alfredo from Cooking Light
- 1 tablespoon butter
- 2 garlic cloves, minced
- 1 tablespoon all-purpose flour
- 1 1/3 cups 1 percent 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
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.
Image via Robert Banh/Flickr