Light Fettuccine Alfredo Recipe

Kim Conte



Do your kids love Fettuccine Alfredo? This recipe from Cooking Light has almost half the fat and calories of the regular version...





Fettuccine Alfredo From Cooking Light

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

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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