Thursday, November 19, 2009

Lightened Fettuccine Alfredo

Corey liked this recipe so much, he had seconds (and then thirds for a late-night snack). This is another 30-minute dinner from start to finish and it is low-cost, considering that you probably keep most of these ingredients in your pantry or fridge already. Thanks Cooking Light!


Recipe Notes

I use skim milk instead of 1% because that is what I keep on hand. Four cups of cooked fettuccine equals one-half of a one lb. box (the unit of measure typically sold in grocery stores).

Nutritional Information

399 calories - 13.5 g. fat - 21.3 g. protein - 2 g. fiber


  • 1 tbsp. butter (I used light butter)
  • 2 garlic cloves, minced
  • 1 tbsp. all-purpose flour
  • 1-1/3 c. 1% low-fat milk (I used skim)
  • 1-1/4 c. shredded Parmesan cheese, divided
  • 2 tbsp. reduced-fat cream cheese
  • 1/2 tsp. salt
  • Cracked black pepper
  • 4 cups hot, cooked fettuccine
  • 2 tsp. chopped fresh parsley


1. Cook fettuccine according to package directions.

2. While fettuccine cooks, melt butter in a medium saucepan over medium heat.

3. Add garlic and cook one minute, stirring frequently. Add flour.

4. Increase heat. Add milk slowly, 1/4 c. at a time, stirring vigorously with a whisk to break up any lumps.

5. Cook until mixture thickens, about 6 minutes.

6. Add 1 cup Parmesan cheese, cream cheese, salt, and pepper. Stir with a whisk until cheeses melt.

7. Toss sauce with hot, cooked pasta.

8. For plating: serve on four plates and top with remaining 1/4 c. Parmesan cheese, chopped fresh parsley, and freshly-cracked pepper.

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