Recipe Background
Low-Cal Fettuccine Alfredo is a guilt-free version of your favorite classic, creamy Italian dish! Can you believe it?! It's made with the tender fettuccine noodles we all love so much, coated in a creamy and velvety sauce that's lightened up a little, but still delivers all the satisfying flavors. It's got it all, plus, you don't have to feel bad about it later! Low-Cal Fettuccine Alfredo is the best way to enjoy yourself without compromising your health goals!
Low-Cal Fettuccine Alfredo is a guilt-free version of your favorite classic, creamy Italian dish! Can you believe it?! It's made with the tender fettuccine noodles we all love so much, coated in a creamy and velvety sauce that's lightened up a little, but still delivers all the satisfying flavors. It's got it all, plus, you don't have to feel bad about it later! Low-Cal Fettuccine Alfredo is the best way to enjoy yourself without compromising your health goals!
Ingredients
- 1 tablespoon unsalted butter
- 1 clove garlic minced
- 1 teaspoon lemon zest grated
- 2 teaspoons all-purpose flour
- 1 cup low-fat milk
- kosher salt to taste
- 2 tablespoons Neufchâtel or low-fat cream cheese
- 3/4 cup parmesan cheese grated, plus more, to taste, for topping
- 3 tablespoons fresh parsley chopped
- 12 ounces fresh fettuccine
- ground pepper to taste
Directions
- Melt the butter in a skillet over medium heat.
- Add the garlic and the lemon zest and cook until the garlic slightly softens, about 1 minute.
- Add the flour to the garlic mixture and cook, while stirring with a wooden spoon, about 1 minute.
- Whisk the milk and the salt into the garlic mixture and cook, whisking constantly, until it just thickens, about 3 minutes.
- Add the Neufchâtel and the parmesan cheese to the garlic mixture and whisk until melted, about 1 minute.
- Stir the chopped parsley into the sauce mixture.
- In a large pot of salted boiling water, cook the fettuccine to al dente, according to the package directions.
- Reserve 1 cup of the pasta water, then drain the fettuccine and return it to the pot.
- Add the sauce and 1/2 cup of the reserved pasta water to the pasta and gently toss to combine, adding more of the pasta water as needed to loosen.
- Season the fettuccine with the salt.
- Serve the fettuccine in bowls and top with the extra parmesan cheese and the ground pepper.
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