Low Fat Spaghetti with Cream Sauce
Indulge in a guilt-free twist on a comfort food classic with this Low Fat Spaghetti with Cream Sauce. Made with wholesome whole wheat spaghetti, creamy low-fat milk, and a touch of tangy low-fat cream cheese, this recipe delivers all the richness of a traditional cream sauce without the extra calories. The sauce is infused with the savory flavors of sautéed garlic, vegetable stock, and a hint of Parmesan, creating the perfect balance of indulgence and nutrition. Ready in just 30 minutes, this dish is a quick, easy, and healthy dinner option that doesn’t sacrifice flavor. Garnished with fresh parsley and an optional sprinkle of cheese, it’s a delightful meal for the whole family that keeps your health goals in check. Perfect for those looking for low-fat pasta recipes, creamy spaghetti ideas, or quick healthy dinners!
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Recipe Information
Ingredients
- 300 grams Whole wheat spaghetti
- 2 cups Low-fat milk (1% or skim)
- 120 grams Low-fat cream cheese
- 2 cloves Garlic, minced
- 0.5 cups Vegetable stock
- 2 tablespoons Parmesan cheese, grated
- 1 teaspoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Fresh parsley, chopped
Instructions
1. 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 pasta water, then drain the spaghetti and set it aside.
2. In a large non-stick skillet, heat 1 teaspoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
3. Reduce the heat to low and pour in the vegetable stock. Let it simmer for 2 minutes, then add the low-fat milk.
4. Stir in the low-fat cream cheese, breaking it apart with a wooden spoon as it melts into the milk. Whisk until the mixture is smooth and creamy.
5. Add Parmesan cheese, salt, and ground black pepper. Stir to combine, allowing the sauce to thicken slightly, about 3-5 minutes.
6. Gradually add the reserved pasta water in small increments if the sauce is too thick. Adjust the consistency to your liking.
7. Add the cooked spaghetti to the skillet, tossing it gently with the sauce until well coated.
8. Serve the low-fat spaghetti immediately, garnished with fresh parsley and an additional sprinkle of Parmesan cheese if desired.
Nutrition Facts
Calories |
1100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 3550 mg | 154% | |
| Total Carbohydrate | 122.9 g | 45% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 33.3 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 977 mg | 75% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1708 mg | 36% | |
*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.
