LIGHT FETTUCCINE ALFREDO RECIPES

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ALFREDO LIGHT RECIPE | ALLRECIPES



Alfredo Light Recipe | Allrecipes image

A lighter version of a creamy classic! I sometimes substitute peas for the broccoli.

Provided by Dorothy

Categories     Pasta Main Dishes

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 11

1 onion, chopped
1 clove garlic, minced
2 teaspoons vegetable oil
2 cups skim milk
1 cup chicken broth
3 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup grated Parmesan cheese
16 ounces dry fettuccine pasta
1 (16 ounce) package frozen broccoli florets

Steps:

  • In a medium saucepan, heat oil over medium heat. Add onion and garlic, and saute until golden brown.
  • In a small saucepan, stir together milk, chicken broth, flour, salt and pepper over low heat until smooth and thick. Stir into onion mixture. Continue to cook over medium low heat, stirring frequently, until the sauce is thick. Stir in Parmesan cheese.
  • Meanwhile, cook pasta in boiling water. Add broccoli to the pasta for the last several minutes of cooking. Continue cooking until the pasta is al dente.
  • Drain the pasta and vegetables, and transfer to a large bowl. Toss with sauce. Serve.

Nutrition Facts : Calories 291.7 calories, CarbohydrateContent 50.5 g, CholesterolContent 5.6 mg, FatContent 4.1 g, FiberContent 3.6 g, ProteinContent 13.9 g, SaturatedFatContent 1.4 g, SodiumContent 360 mg, SugarContent 6.3 g

LOW-CAL FETTUCCINE ALFREDO RECIPE | FOOD NETWORK KITCHEN ...



Low-Cal Fettuccine Alfredo Recipe | Food Network Kitchen ... image

This lighter version of alfredo gives you all the creaminess of the original without loads of heavy cream and butter.

Provided by Food Network Kitchen

Total Time 25 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 11

1 tablespoon unsalted butter
1 clove garlic, minced
1 teaspoon grated lemon zest
2 teaspoons all-purpose flour
1 cup low-fat (2%) milk
Kosher salt
2 tablespoons Neufchâtel or low-fat cream cheese
3/4 cup grated parmesan cheese, plus more for topping
3 tablespoons chopped fresh parsley
12 ounces fresh fettuccine
Freshly ground pepper

Steps:

  • Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchâtel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley. 
  •  Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper. 

Nutrition Facts : Calories 490 calorie, FatContent 15 grams, SaturatedFatContent 8 grams, CholesterolContent 48 milligrams, SodiumContent 734 milligrams, CarbohydrateContent 66 grams, FiberContent 3 grams, ProteinContent 20 grams

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