Mama's Picks
About
Low-Cal Fettuccine Alfredo is a guilt-free version of your favorite classic, creamy Italian dish! Can you believe it?! It's made with the tender fettuccine noodles we all love so much, coated in a creamy and velvety sauce that's lightened up a little, but still delivers all the satisfying flavors. It's got it all, plus, you don't have to feel bad about it later! Low-Cal Fettuccine Alfredo is the best way to enjoy yourself without compromising your health goals!
Recommended Articles
Ingredients
- 1 tablespoon unsalted butter
- 1 clove garlic, minced
- 1 teaspoon lemon zest, grated
- 2 teaspoons all-purpose flour
- 1 cup low-fat milk
- kosher salt, to taste
- 2 tablespoons Neufchâtel or low-fat cream cheese
- 3/4 cup parmesan cheese, grated, plus more, to taste, for topping
- 3 tablespoons fresh parsley, chopped
- 12 ounces fresh fettuccine
- ground pepper, to taste
Directions
Step 1 -Melt the butter in a skillet over medium heat.
Step 2 -Add the garlic and the lemon zest and cook until the garlic slightly softens, about 1 minute.
Step 3 -Add the flour to the garlic mixture and cook, while stirring with a wooden spoon, about 1 minute.
Step 4 -Whisk the milk and the salt into the garlic mixture and cook, whisking constantly, until it just thickens, about 3 minutes.
Step 5 -Add the Neufchâtel and the parmesan cheese to the garlic mixture and whisk until melted, about 1 minute.
Step 6 -Stir the chopped parsley into the sauce mixture.
Step 7 -In a large pot of salted boiling water, cook the fettuccine to al dente, according to the package directions.
Step 8 -Reserve 1 cup of the pasta water, then drain the fettuccine and return it to the pot.
Step 9 -Add the sauce and 1/2 cup of the reserved pasta water to the pasta and gently toss to combine, adding more of the pasta water as needed to loosen.
Step 10 -Season the fettuccine with the salt.
Step 11 -Serve the fettuccine in bowls and top with the extra parmesan cheese and the ground pepper.
