Fettuccine Alfredo #2

This lighter take on classic Fettuccine Alfredo delivers rich, creamy comfort without the heavy cream. Using skim milk, light cream cheese, and a roux base, this sauce clings beautifully to the noodles while remaining surprisingly low in fat. The garlic infuses the margarine with aromatic depth, while fresh parmesan and parsley provide a sharp, herbaceous finish. It&# 226;ÂÂs a perfect weeknight dinner that comes together in under 30 minutes, offering a satisfying, savory experience for the whole family. Ideal for those watching their calorie intake but refusing to sacrifice flavor, this dish proves that healthy eating can still be indulgent and delicious. Serve immediately for the best texture.

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 164.3

Dietary: Low-cal, Low-fat, Vegetarian

Description

This lighter take on classic Fettuccine Alfredo delivers rich, creamy comfort without the heavy cream. Using skim milk, light cream cheese, and a roux base, this sauce clings beautifully to the noodles while remaining surprisingly low in fat. The garlic infuses the margarine with aromatic depth, while fresh parmesan and parsley provide a sharp, herbaceous finish. It&# 226;ÂÂs a perfect weeknight dinner that comes together in under 30 minutes, offering a satisfying, savory experience for the whole family. Ideal for those watching their calorie intake but refusing to sacrifice flavor, this dish proves that healthy eating can still be indulgent and delicious. Serve immediately for the best texture.

Ingredients

1 tablespoon Margarine
2 small Cloves garlic, minced
1 tablespoon All-purpose flour
1 1/3 cup Skim milk
2 tablespoon Light process cream cheese
1 1/4 cup Grated fresh parmesan cheese, divided
4 cups Hot cooked fettuccine
2 teaspoons Chopped fresh parsley
to taste Freshly ground pepper

Directions

1
Cook fettuccine according to package directions until al dente; drain well, reserving a splash of pasta water if needed.
2
In a medium saucepan, melt margarine over medium heat.
3
Add minced garlic and sautÃÂ© for 1 minute until fragrant but not browned.
4
Stir in all-purpose flour to form a paste; cook for 30 seconds to remove raw flour taste.
5
Gradually whisk in skim milk, ensuring no lumps form.
6
Continue whisking constantly as the mixture comes to a simmer and thickens, about 2-3 minutes.
7
Reduce heat to low; stir in light cream cheese until completely melted and smooth.
8
Add 1 cup of the grated parmesan cheese; stir constantly until melted and sauce is glossy.
9
Pour the sauce over the hot cooked fettuccine; toss well to coat evenly.
10
Transfer to serving plates; top with remaining 1/4 cup parmesan cheese, fresh parsley, and freshly ground pepper.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 164.3kcal

% Daily Value *
Total Fat 5.5g9%
Saturated Fat 2.5g13%
Cholesterol 6.5mg3%
Sodium 104.7mg5%
Total Carbohydrate 23.6g8%
Dietary Fiber 1.2g5%
Sugars 4.6g
Protein 6.8g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use freshly grated parmesan rather than pre-shredded, as it melts more smoothly and has a sharper flavor.

If the sauce becomes too thick after tossing with pasta, add a tablespoon of reserved hot pasta water to loosen it.

This dish is best served immediately. The sauce may thicken as it sits.

For a richer version, substitute skim milk with whole milk or half-and-half.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk to restore creaminess.

Keywords: alfredo, fettuccine, light, low-fat, italian, pasta, vegetarian, cream-cheese, garlic, parmesan, weeknight, easy, healthy, comfort-food, quick-dinner, skim-milk, roux, saucy, family-friendly, budget-friendly

Read it online: https://www.chefs-mate.com/recipe/fettuccine-alfredo-2-2/