Low Fat Fettuccine Alfredo with Veggies
Indulge guilt-free with this Low Fat Fettuccine Alfredo with Veggies, a wholesome twist on the classic comfort food favorite. Packed with vibrant broccoli, tender zucchini, and crisp carrots, this dish transforms traditional Alfredo into a nutrient-rich, low-calorie meal. The creamy, velvety sauce is made lighter using low-fat cream cheese, skim milk, and low-sodium broth, while Parmesan cheese adds a savory depth without excess fat. Ready in just 35 minutes, this quick and easy recipe is perfect for busy weeknights or a cozy weekend dinner. Serve this hearty yet healthy pasta topped with fresh basil for an elegant finishing touch. Perfect for those seeking a nutritious, satisfying, and delicious pasta dish!
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta (whole wheat, if preferred)
- 1 tbsp Olive oil
- 3 cloves Garlic (minced)
- 1 cup Low-sodium chicken or vegetable broth
- 4 oz Low-fat cream cheese
- 1 cup Grated Parmesan cheese
- 0.5 cup Skim milk
- 0.5 tsp Salt
- 0.25 tsp Pepper
- 2 cups Broccoli florets
- 1 cup Carrots (sliced into matchsticks)
- 1.5 cups Zucchini (sliced into thin half-moons)
- 2 tbsp Fresh basil (for garnish, optional)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining, then set the pasta aside.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Pour the chicken or vegetable broth into the skillet and bring it to a simmer. Add the low-fat cream cheese and whisk until smooth and creamy.
Stir in the grated Parmesan cheese and skim milk. Continue whisking until the sauce is fully combined and slightly thickened, about 3-4 minutes. Season with salt and pepper to taste.
In a separate large pot, bring water to a boil and blanch the broccoli florets, carrot matchsticks, and zucchini slices for 2-3 minutes until they are tender-crisp. Drain and set aside.
Add the cooked fettuccine and blanched vegetables to the skillet with the Alfredo sauce. Toss everything together until the pasta and veggies are evenly coated with the sauce. If the sauce is too thick, add the reserved pasta water a little at a time until the desired consistency is reached.
Serve hot, garnished with fresh basil if desired. Enjoy your healthy and delicious Low Fat Fettuccine Alfredo with Veggies!
Nutrition Facts
Calories |
1424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 3472 mg | 151% | |
| Total Carbohydrate | 147.3 g | 54% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 35.9 g | ||
| Protein | 78.7 g | 157% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1511 mg | 116% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2469 mg | 53% | |
*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.
