Low Sodium Classic Alfredo Pasta
Indulge guilt-free in the creamy decadence of Low Sodium Classic Alfredo Pasta—an irresistible spin on the beloved Italian favorite, now reimagined for a heart-healthier dining experience. This easy-to-make recipe features perfectly cooked fettuccine pasta enveloped in a luscious garlic-infused sauce made with unsalted butter, heavy cream, and freshly grated Parmesan cheese, ensuring rich flavor without the excess salt. A dash of nutmeg and freshly ground black pepper adds depth, while a sprinkle of vibrant Italian parsley provides a fresh finish. Ready in just 25 minutes, this low-sodium gem is perfect for weeknight dinners or elegant gatherings alike. Pair it with a crisp green salad or steamed veggies for a complete meal that’s as wholesome as it is delicious.
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Recipe Information
Ingredients
- 12 ounces fettuccine pasta
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 0.5 teaspoon black pepper
- 2 tablespoons Italian parsley, chopped
- 0.125 teaspoon nutmeg
- 0.25 teaspoon freshly ground black pepper
Instructions
Bring a large pot of water to a boil and cook the fettuccine pasta according to the package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Slowly stir in the heavy cream, allowing it to warm up for about 2 minutes, but do not let it boil.
Reduce the heat to low and gradually whisk in the grated Parmesan cheese, stirring constantly to form a smooth sauce.
Season the sauce with black pepper, nutmeg, and freshly ground black pepper, stirring well to combine the flavors.
If the sauce is too thick, add a little reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
Add the drained fettuccine into the skillet, tossing it gently to coat the pasta evenly with the Alfredo sauce.
Cook for an additional 2-3 minutes to allow the pasta to absorb the flavors, then remove from heat.
Garnish with chopped Italian parsley before serving, adding an additional sprinkle of Parmesan cheese on top, if desired.
Serve immediately for the best taste and texture.
Nutrition Facts
Calories |
690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 362 mg | 16% | |
| Total Carbohydrate | 63.2 g | 23% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 3.1 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 229 mg | 18% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 22 mg | 0% | |
*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.
