Include in Print View:

Low-Fat Alfredo

Low-Fat Alfredo recipe image
This low-fat Alfredo sauce offers a deliciously creamy texture and rich flavor profile without the guilt of heavy cream or excessive butter. Made with just a tablespoon of butter, flour, and low-fat milk, it creates a velvety base that clings perfectly to pasta. The addition of nutmeg and fresh black pepper provides a warm, aromatic depth, while Parmesan cheese adds a savory, salty kick. This sauce is perfect for tossing with fettuccine, serving over grilled chicken, or using as a base for lighter pasta dishes. It&# 226;ÂÂs an easy, weeknight-friendly option that satisfies cravings for comfort food while keeping things lighter. Ideal for family dinners or quick meals, this recipe proves that healthy eating doesnâÂÂt mean sacrificing taste.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 83.1
Dietary: Vegetarian
Description
This low-fat Alfredo sauce offers a deliciously creamy texture and rich flavor profile without the guilt of heavy cream or excessive butter. Made with just a tablespoon of butter, flour, and low-fat milk, it creates a velvety base that clings perfectly to pasta. The addition of nutmeg and fresh black pepper provides a warm, aromatic depth, while Parmesan cheese adds a savory, salty kick. This sauce is perfect for tossing with fettuccine, serving over grilled chicken, or using as a base for lighter pasta dishes. It&# 226;ÂÂs an easy, weeknight-friendly option that satisfies cravings for comfort food while keeping things lighter. Ideal for family dinners or quick meals, this recipe proves that healthy eating doesnâÂÂt mean sacrificing taste.
Ingredients
  • 1 tablespoon Butter
  • 1/4 cup All-Purpose Flour
  • 3 cup Low-Fat (1%) Milk
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1/4 teaspoon Nutmeg
  • 3/4 cup Grated Parmesan Cheese
  • 1 lb Cooked Fettuccine
Directions
  1. 1
    Melt butter in a medium saucepan over medium heat.
  2. 2
    Add flour; cook, stirring constantly, for 1 minute to form a roux.
  3. 3
    Whisk in milk, salt, pepper, and nutmeg until smooth.
  4. 4
    Bring mixture to a boil, whisking frequently, then reduce heat and simmer for 5 minutes, stirring occasionally, until thickened.
  5. 5
    Remove from heat and stir in grated Parmesan cheese until melted and combined.
  6. 6
    Toss sauce with cooked fettuccine until evenly coated.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 83.1kcal
% Daily Value *
Total Fat 3.2g5%
Saturated Fat 1.9g10%
Cholesterol 8.1mg3%
Sodium 4899.5mg205%
Total Carbohydrate 11.8g4%
Dietary Fiber 0.6g3%
Sugars 0.1g
Protein 1.6g4%

* 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 a richer flavor, add a splash of white wine to the saucepan before adding the milk.

Store leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk if needed to loosen consistency.

You can substitute low-fat milk with skim milk for an even lighter version, though 1% milk provides better creaminess.

Freshly grated Parmesan melts better than pre-grated cheese, which often contains anti-caking agents.

Keywords: alfredo, low-fat, italian, sauce, cream, pasta, fettuccine, parmesan, vegetarian, healthy, light, quick, easy, dinner, comfort-food, milk, butter, flour
Read it online: https://www.chefs-mate.com/recipe/low-fat-alfredo/