Fettuccine Alfredo

Fettuccine Alfredo

Here, we blend garlic-infused low-fat milk, reduced-fat cream cheese and Parmesan cheese for a low-fat Alfredo sauce to replace traditional versions made with copious amounts of butter and heavy cream. With plenty of fiber from whole-wheat pasta and only 6 grams of fat per serving, you can put Alfredo back into your pasta repertoire.

From EatingWell: September 1998, The Essential EatingWell Cookbook (2004)
Yield: 6 servings
Active Time: 35 minutes
Total Time: 50 minutes

Ingredients

  1. 2 cups low-fat milk
  2. 8 large cloves garlic, peeled
  3. 1/2 teaspoon salt
  4. Freshly ground pepper, to taste
  5. Pinch of ground nutmeg
  6. 1 pound whole-wheat fettuccine
  7. 2 tablespoons reduced-fat cream cheese, (Neufchâtel)
  8. 3/4 cup freshly grated Parmesan cheese, divided
  9. 3 tablespoons chopped fresh parsley

Preparation

  1. Put a large pot of water on to boil.
  2. Combine milk and garlic in a heavy medium saucepan; bring to a simmer over low heat. Simmer gently until the garlic is tender and the milk has reduced to 1 1/2 cups, 15 to 25 minutes. Let cool slightly.
  3. Puree milk and garlic in a blender until smooth. (Use caution when blending hot liquids.) Return to the pan and season with salt, pepper and nutmeg. Keep the sauce warm.
  4. Meanwhile, cook fettuccine until just tender, 8 to 10 minutes or according to package directions. Drain and transfer to a warmed large bowl.
  5. Whisk cream cheese and 1/2 cup Parmesan into the sauce. Add to the fettuccine and toss well. Sprinkle with parsley. Serve immediately, passing the remaining 1/4 cup Parmesan separately.

Nutrition

Nutrition Per Serving: 361 calories; 6 g fat (3 g sat, 2 g mono); 17 mg cholesterol; 63 g carbohydrates; 19 g protein; 10 g fiber; 413 mg sodium; 210 mg potassium.

Nutrition Bonus: Selenium (83% daily value), Magnesium (28% dv), Calcium (26% dv).

3 1/2 Carbohydrate Serving

Exchanges: 4 starch, 1/2 low-fat milk, 1/2 fat