Fettuccine Alfredo Light
Indulge in a comforting bowl of creamy Fettuccine Alfredo Light—a healthier twist on the classic Italian favorite. This recipe combines silky fettuccine with a luscious, velvety sauce made from a blend of low-fat milk, low-sodium broth, and a touch of cornstarch for a guilt-free, satisfying meal. Enhanced with freshly grated Parmesan cheese and fragrant sautéed garlic, this lighter Alfredo sauce delivers all the decadence you crave without the heaviness. Perfect for weeknight dinners, it comes together in just 30 minutes and pairs beautifully with a crisp green salad or roasted vegetables. Garnish with fresh parsley for a burst of color and freshness, and enjoy this quick, wholesome spin on a timeless dish!
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Recipe Information
Ingredients
- 12 ounces Fettuccine pasta
- 1 tablespoon Olive oil
- 3 cloves Garlic, minced
- 1 cup Low-sodium chicken or vegetable broth
- 1 cup Low-fat milk (2%)
- 3 ounces Grated Parmesan cheese
- 1 tablespoon Cornstarch
- 2 tablespoons Cold water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 2 tablespoons Chopped fresh parsley (optional)
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
Add the chicken or vegetable broth to the skillet and bring to a simmer.
In a small bowl, whisk together the milk and cornstarch until the cornstarch is fully dissolved. Slowly pour this mixture into the skillet while stirring constantly to prevent lumps.
Continue cooking and stirring over medium heat until the sauce begins to thicken, about 3-4 minutes.
Lower the heat to medium-low, then stir in the grated Parmesan cheese. Continue stirring until the cheese has melted and the sauce is smooth.
Season the sauce with salt and freshly ground black pepper. Taste and adjust the seasoning as needed.
Add the cooked fettuccine to the skillet, tossing the pasta to coat it evenly in the sauce. If the sauce seems too thick, add a little reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
Serve immediately, garnished with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
1865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.1 g | 66% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 2870 mg | 125% | |
| Total Carbohydrate | 273.0 g | 99% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 24.3 g | ||
| Protein | 86.3 g | 173% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1263 mg | 97% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 484 mg | 10% | |
*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.
