Lightened Fettucine Alfredo

Reduced Fat Alfredo Sauce with Whole Grain Pasta

Print Recipe
Delicious, aromatic, and easy. This reduced fat version passes the kid test. You'll be able to serve it with your favorite pasta, meats, and vegetables.
Servings 8
Calories 193
Author Deborah Hanyon

Equipment

  • Cheese Grater, lemon zest grater, Immersion blender (optional)

Ingredients

  • 1 tbsp Butter
  • 1 tsp minced garlic
  • 1 tbsp all-purpose flour or gluten-free flour of choice
  • 1 cup 2% reduced fat milk
  • 2 tbsp cream cheese softened
  • 1/2 tsp lemon zest grated fresh
  • 1 tbsp parsley fresh chopped
  • 3/4 cup Romano pecorino or other favorite Italian cheese
  • 1 dash white pepper optional
  • 1/4 tsp salt
  • 8 oz whole grain pasta or other favorite pasta Traditional is fettucine

Instructions

  • Melt Butter in saucepan
  • add garlic and lemon zest; cook until soft, about 1 minute
  • add in flour, stir
  • add milk, whisk together until smooth; cook, stirring constantly, at medium temperature until thickened and bubbly, about 3 minutes
  • add cream cheese and Romano pecorino cheese.
  • Note that cream cheese will be difficult to completely mix into the milk; if will taste good even if you see little pieces. However, if you want to combine it until it's creamy, you can use an immersion blender.
  • Add chopped parsley

Notes

Nutrition
Serving: 1cup | Calories: 358kcal | Carbohydrates: 48g | Protein: 16g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 39mg | Sodium: 451mg | Potassium: 230mg | Fiber: 5g | Sugar: 3g | Vitamin A: 405IU | Vitamin C: 1.8mg | Calcium: 300mg | Iron: 2.3mg

Nutrition

Serving: 0.5Cup | Calories: 193kcal | Carbohydrates: 26g | Protein: 8g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 237mg | Potassium: 144mg | Fiber: 1g | Sugar: 4g | Vitamin A: 234IU | Vitamin C: 1mg | Calcium: 152mg | Iron: 1mg
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