Low Fat Fettuccini Alfredo
Indulge guilt-free with this creamy, flavorful Low Fat Fettuccini Alfredo, a lighter twist on the classic Italian favorite. This recipe captures the rich, velvety essence of Alfredo sauce while cutting back on heavy cream and butter, using low-fat milk, light cream cheese, and just a touch of Parmesan for a healthier alternative. The fragrant blend of sautéed garlic and fresh parsley adds complexity to the dish, while the simple flour-based roux keeps the sauce perfectly thick and smooth. Ready in just 35 minutes, this comforting pasta recipe is perfect for busy weeknights and sure to impress your family or guests. Whether you’re seeking a heart-friendly meal or simply crave the decadent flavor of Alfredo without the extra calories, this Low Fat Fettuccini Alfredo is a must-try!
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Recipe Information
Ingredients
- 8 ounces Fettuccini pasta
- 1.5 cups Low-fat milk
- 2 tablespoons All-purpose flour
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Light cream cheese
- 2 tablespoons Unsalted butter
- 2 cloves Minced garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Chopped fresh parsley
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccini pasta according to package instructions, typically around 10-12 minutes for al dente. Drain and set aside.
While the pasta is cooking, in a separate medium saucepan, melt the unsalted butter over medium-low heat.
Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
Sprinkle the flour over the butter and garlic mixture, stirring constantly for about 1-2 minutes until the flour is well incorporated and begins to turn golden.
Gradually whisk in the low-fat milk, maintaining a steady stirring motion to combine everything smoothly.
Continue stirring frequently as the mixture heats to a simmer. Allow it to thicken, which should take about 4-5 minutes.
Reduce heat to low and add light cream cheese to the saucepan. Stir until the cream cheese has melted completely into the sauce.
Stir in the grated Parmesan cheese, salt, and black pepper. Mix until the cheese melts and the sauce becomes smooth again, about 2 minutes.
Remove the saucepan from heat and add the cooked fettuccini to the sauce. Toss until the pasta is thoroughly coated.
Serve immediately, garnished with chopped fresh parsley for an added burst of flavor and color.
Nutrition Facts
Calories |
974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 2296 mg | 100% | |
| Total Carbohydrate | 90.4 g | 33% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 20.6 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 1004 mg | 77% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 394 mg | 8% | |
*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.
