Low Fat Fettuccine Alfredo
Indulge in the creamy, rich flavors of classic Fettuccine Alfredo without the guilt with this Low Fat Fettuccine Alfredo recipe. Perfectly al dente pasta is coated in a luscious, silky sauce made with low-fat milk, a hint of garlic, and a touch of Parmesan cheese for that authentic, cheesy flavor. Using olive oil instead of heavy cream and adding a splash of fresh lemon juice keeps the dish light and refreshing, while a sprinkle of parsley adds a vibrant finish. Ready in just 30 minutes, this healthier take on your favorite comfort food is ideal for busy weeknights or a cozy, crowd-pleasing pasta dinner. Whether you’re watching calories or simply craving a lighter meal, this dish delivers all the indulgence of a creamy Alfredo without compromise.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces Fettuccine
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced
- 1.5 cups Low-fat milk (preferably 1% or 2%)
- 1 cup Chicken broth, low-sodium
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Cornstarch
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 2 tablespoons Chopped flat-leaf parsley
- 1 tablespoon Fresh lemon juice
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.
While the pasta cooks, in a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant.
In a bowl, whisk together the low-fat milk, chicken broth, and cornstarch until smooth. Add this mixture to the pan with the garlic, stirring constantly, and bring it to a simmer.
Once the sauce begins to thicken slightly, reduce the heat to low and stir in the grated Parmesan cheese, salt, and black pepper until the cheese is melted and the sauce is smooth.
Add the cooked fettuccine to the sauce, tossing to coat the pasta evenly. If the sauce is too thick, add a bit of the reserved pasta water to reach desired consistency.
Remove the pan from the heat and stir in the chopped parsley and fresh lemon juice.
Serve the Low Fat Fettuccine Alfredo immediately, garnished with additional parsley and a sprinkle of Parmesan cheese if desired.
Nutrition Facts
Calories |
1044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 2185 mg | 95% | |
| Total Carbohydrate | 141.0 g | 51% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 22.5 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 964 mg | 74% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 972 mg | 21% | |
*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.
