Fettuccine Alfredo Cooking Light
Indulge in the creamy comfort of **Fettuccine Alfredo Cooking Light**, a lighter twist on the classic Italian favorite that doesn't skimp on flavor. This quick and easy recipe comes together in just 30 minutes, featuring tender fettuccine pasta coated in a velvety sauce made with a clever blend of olive oil, butter, and a milk-based roux. Low-sodium chicken broth keeps the sauce light yet rich, while grated Parmesan cheese adds a touch of indulgence. Perfectly seasoned with garlic, black pepper, and a hint of salt, this dish is finished with a sprinkle of fresh parsley for a burst of color and freshness. Perfect for weeknight dinners or special occasions, this recipe serves up all the satisfaction of traditional Alfredo while being a healthier choice.
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1.5 cups low-sodium chicken broth
- 1 cup milk (2%)
- 1 cup grated Parmesan cheese
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp chopped fresh parsley (optional)
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente, about 10-12 minutes. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large skillet, heat olive oil and butter over medium heat until the butter has melted. Add minced garlic and sauté for 1 minute, or until fragrant, being careful not to burn the garlic.
Sprinkle the flour over the butter and garlic mixture and whisk constantly for about 1 minute to create a roux.
Slowly pour in the chicken broth and milk, whisking constantly to ensure a smooth sauce. Cook for 3-4 minutes, stirring frequently, until the mixture begins to thicken.
Reduce the heat to low and stir in the grated Parmesan cheese, salt, and black pepper. Continue to stir until the cheese is fully melted and the sauce is smooth.
Add the cooked fettuccine to the skillet and toss to coat the pasta evenly with the sauce. If the sauce is too thick, add a little of the reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve immediately, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
2072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 2672 mg | 116% | |
| Total Carbohydrate | 277.2 g | 101% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 24.3 g | ||
| Protein | 86.5 g | 173% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1236 mg | 95% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 554 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
