Light Fettuccine Alfredo Recipe

Kim Conte
3


fettuccine

 

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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