Low-Cal Fettuccine Alfredo Recipe
Difficulty: Easy
Servings: 4
Total Time: 25 minutes
Active Time: 25 minutes
This lighter take on Alfredo delivers the same creamy texture as the classic, without the heavy cream and excess butter.
Nutritional Information Per Serving
- Calories: 490 kcal
- Total Fat: 15 g
- Saturated Fat: 8 g
- Cholesterol: 48 mg
- Sodium: 734 mg
- Carbohydrates: 66 g
- Fiber: 3 g
- Protein: 20 g
Ingredients
- 1 tablespoon unsalted butter
- 1 garlic clove, minced
- 1 teaspoon lemon zest, grated
- 2 teaspoons all-purpose flour
- 1 cup low-fat (2%) milk
- Kosher salt, to taste
- 2 tablespoons Neufchtel or reduced-fat cream cheese
- 3/4 cup grated Parmesan cheese, plus extra for garnish
- 3 tablespoons chopped fresh parsley
- 12 ounces fresh fettuccine noodles
- Freshly cracked black pepper
Instructions
Prepare the sauce: In a skillet over medium heat, melt the butter. Add the garlic and lemon zest, cooking until the garlic softens slightly, about 1 minute. Stir in the flour and cook for 1 minute, stirring continuously with a wooden spoon. Slowly whisk in the milk along with 3/4 teaspoon of salt, stirring constantly until the mixture thickens, roughly 3 minutes. Add the Neufchtel and Parmesan cheese and whisk until melted, about 1 minute. Finally, mix in the chopped parsley.
Cook the pasta: At the same time, bring a large pot of salted water to a boil. Cook the fettuccine until al dente, approximately 2 to 3 minutes. Reserve 1 cup of the pasta cooking water, then drain the noodles and return them to the pot. Combine the sauce with the pasta, adding 1/2 cup of the reserved cooking water and tossing gently to coat. Add more pasta water as necessary to loosen the sauce. Adjust seasoning with salt.
To serve: Divide the pasta into bowls and top with additional Parmesan and freshly ground pepper.
Photograph by Andrew McCaul, Courtesy of Food Network Magazine
