Whole Wheat Fettuccine in Light Alfredo Sauce
Elevate your pasta night with this wholesome Whole Wheat Fettuccine in Light Alfredo Sauce, a healthy twist on a classic favorite. Made with hearty whole wheat fettuccine and a creamy sauce that blends low-fat milk, low-sodium broth, and freshly grated Parmesan, this recipe brings indulgence without the guilt. A fragrant base of sautéed garlic and a light, velvety roux infuse rich flavor, while a touch of fresh parsley adds color and freshness. Ready in just 30 minutes, this dish is perfect for weeknight meals while offering a healthier alternative to traditional Alfredo pasta. Pair it with a crisp green salad or roasted vegetables for a balanced, satisfying dinner that’s sure to impress.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 12 oz Whole wheat fettuccine
- 2 tbsp Unsalted butter
- 2 tbsp All-purpose flour
- 1.5 cups Low-sodium chicken or vegetable broth
- 1 cup Low-fat milk
- 3 oz Freshly grated Parmesan cheese
- 2 cloves Minced garlic
- 0.5 tsp Salt
- 0.25 tsp Ground black pepper
- 2 tbsp Chopped fresh parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the whole wheat fettuccine and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to let it burn.
Sprinkle the flour over the butter and garlic, whisking constantly to form a smooth roux. Cook the roux for 1-2 minutes, stirring continuously, to remove the raw flour taste.
Gradually whisk in the chicken or vegetable broth and low-fat milk, making sure to keep the mixture smooth. Bring the sauce to a simmer and cook for 3-4 minutes, allowing it to thicken slightly.
Stir in the grated Parmesan cheese, salt, and black pepper, whisking until the cheese melts and the sauce is creamy. If the sauce is too thick, thin it out with a splash of the reserved pasta water.
Add the cooked fettuccine to the skillet with the Alfredo sauce and toss to coat evenly. Cook for 1-2 minutes over low heat to warm the pasta through.
Serve immediately, garnished with chopped fresh parsley for added color and flavor, if desired.
Nutrition Facts
Calories |
321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 687 mg | 30% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 4.1 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 331 mg | 25% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 141 mg | 3% | |
*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.
