Low Fat Spaghetti Alfredo
Indulge guilt-free with this Low Fat Spaghetti Alfredo, a lighter twist on the classic comfort food favorite. Made with whole wheat spaghetti and a velvety sauce crafted from low-fat cream cheese, milk, and a hint of olive oil, this recipe balances creamy richness with wholesome ingredients. Freshly minced garlic and grated Parmesan cheese create a deliciously savory base, while optional parsley adds a pop of color and freshness. Simple yet satisfying, this dish is ideal for busy weeknights, coming together in just 30 minutes. Whether you're watching your calories or just craving a nutritious Italian-inspired meal, this low-fat version of spaghetti Alfredo fits the bill perfectly.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces Whole wheat spaghetti
- 1 tablespoon Olive oil
- 2 units Garlic cloves, minced
- 4 ounces Low-fat cream cheese
- 1 cup Low-fat milk
- 0.75 cup Grated Parmesan cheese, divided
- 0.5 teaspoon Freshly ground black pepper
- Salt, to taste
- 2 tablespoons Chopped parsley (optional, for garnish)
Instructions
Bring a large pot of water to a boil. Add a pinch of salt and cook the whole wheat spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining, then set the spaghetti aside.
In a large non-stick skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for 30 seconds to 1 minute, until fragrant but not browned.
Reduce the heat to low and add the low-fat cream cheese to the skillet. Stir until it begins to soften and melt, about 2 minutes.
Gradually whisk in the low-fat milk, a little at a time, to create a smooth and creamy sauce. Be patient and mix thoroughly to prevent lumps.
Stir in 1/2 cup of grated Parmesan cheese (reserving the remaining 1/4 cup for garnish) and black pepper. Continue stirring until the cheese melts completely into the sauce, about 3 minutes.
Taste the sauce and season with salt as needed. If the sauce is too thick, add a few tablespoons of the reserved pasta water to thin it to your desired consistency.
Add the cooked spaghetti to the skillet and toss gently to coat the noodles evenly in the Alfredo sauce.
Divide the pasta among four plates or bowls. Garnish with the remaining Parmesan cheese and chopped parsley, if desired. Serve immediately.
Nutrition Facts
Calories |
1715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.1 g | 117% | |
| Saturated Fat | 49.8 g | 249% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 3719 mg | 162% | |
| Total Carbohydrate | 119.4 g | 43% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 18.2 g | ||
| Protein | 102.6 g | 205% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 2495 mg | 192% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 896 mg | 19% | |
*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.
