Fettuccine Alfredo

3.4 (45)
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.

Yield: 6 servings
Active Time: 35
Total Time: 50


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


  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 Per Serving

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

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

Carbohydrate Serving 3 1/2

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

From EatingWell September 1998, The Essential EatingWell Cookbook (2004)