Low Fat Spaghetti with Cheese
Indulge in this comforting and guilt-free Low Fat Spaghetti with Cheese, a lighter spin on a classic favorite that's perfect for health-conscious foodies. Featuring whole wheat spaghetti and a creamy cheese sauce made with low-fat milk, cheddar cheese, and Parmesan, this dish offers a satisfying yet nutritious option for pasta lovers. The sauce is thickened with a simple roux for a velvety texture, enhanced by the fragrant allure of garlic and a touch of butter. Ready in just 30 minutes, this recipe is ideal for busy weeknights when you want something hearty but wholesome. Serve with a sprinkle of fresh parsley for vibrant flavor and visual appeal. Make this your go-to Italian-inspired meal that's both delicious and waistline-friendly! Perfect for vegetarian diners, this recipe is packed with flavor while keeping fats in check.
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Recipe Information
Ingredients
- 8 ounces whole wheat spaghetti
- 1.5 cups low-fat milk
- 1 cup low-fat cheddar cheese
- 2 tablespoons Parmesan cheese, grated
- 1 tablespoon all-purpose flour
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the whole wheat spaghetti and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the spaghetti and set it aside.
In a medium saucepan over medium heat, melt the unsalted butter. Add the minced garlic and sauté for 1 minute until fragrant.
Whisk in the all-purpose flour and cook for 1–2 minutes, stirring constantly, to create a smooth roux.
Slowly pour in the low-fat milk while whisking to prevent lumps. Cook the mixture over medium heat for 4–5 minutes, stirring frequently, until it thickens slightly.
Reduce the heat to low and stir in the low-fat cheddar cheese and Parmesan cheese until melted and smooth. Add salt and black pepper to taste.
If the sauce is too thick, stir in a small amount of the reserved pasta water, 1 tablespoon at a time, until the desired consistency is achieved.
Add the cooked spaghetti to the saucepan with the cheese sauce and toss to coat the noodles evenly.
Serve immediately, garnished with freshly chopped parsley for a pop of color and flavor.
Nutrition Facts
Calories |
834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 2244 mg | 98% | |
| Total Carbohydrate | 88.9 g | 32% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 18.7 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 1430 mg | 110% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 522 mg | 11% | |
*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.
