Dreamy Low Fat Fettuccine Alfredo Recipes

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DIVINELY CREAMY LOW-FAT FETTUCCINE ALFREDO



Divinely Creamy Low-Fat Fettuccine Alfredo image

One of my favorite things to eat is fettuccine alfredo, but I don't always like all the fat associated with this dish. I found this recipe and it is really very good. Be sure to use imported Italian Parmigiano-Reggiano, which has an intense, buttery flavor that makes all the difference. If you are following Weight Watchers, this recipe has 6 points per 1 cup serving.

Provided by CookingONTheSide

Categories     Healthy

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

8 ounces fettuccine
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
3/4 cup 1% low-fat milk
1/2 cup freshly grated parmigiano-reggiano cheese
1 tablespoon fresh lemon juice (fresh makes all the difference too)
1/4 teaspoon nutmeg

Steps:

  • Cook the fettuccine according to package directions, omitting salt if desired.
  • Drain, reserving 1/4 cup of the cooking water.
  • Place the pasta in a serving bowl and keep warm.
  • Meanwhile, melt the butter in a medium nonstick skillet.
  • Add the flour and cook, stirring constantly, until the mixture becomes straw-colored and fragrant, about 45 seconds, then remove from the heat and whisk in the milk.
  • Return the pan to the stove, raise the heat to medium-high, and continue cooking, whisking constantly, until slightly thickened, about 2 minutes.
  • Add the reserved cooking water, the cheese, the lemon juice and nutmeg; stir until just smooth.
  • Pour over the hot pasta, toss gently to coat, and serve at once.

Nutrition Facts : Calories 313.4, Fat 8.7, SaturatedFat 4.6, Cholesterol 65, Sodium 202.2, Carbohydrate 45, Fiber 2, Sugar 3.7, Protein 13.6

DREAMY LOW-FAT FETTUCCINE ALFREDO



Dreamy Low-Fat Fettuccine Alfredo image

It's a shame that alfredo is, for most people an occasional indulgence. Now, with this recipe cutting gobs of fat and cheese, it makes a great candidate for weeknight cooking. You'll be surprised that the trick is using a butter and flour roux to provide the same mouth feel as thickened heavy cream. To help speed up this recipe, prepare the sauce while bringing the water to a boil.

Provided by Vseward Chef-V

Categories     High In...

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 teaspoon unsalted butter
2 teaspoons all-purpose flour
3/4 cup whole milk
1/4 cup half-and-half
1 garlic clove, peeled and lightly crushed
1/2 teaspoon black pepper
1 pinch nutmeg
1 cup grated parmesan cheese
9 ounces fettuccine pasta, fresh is best

Steps:

  • Bring 4 quarts of water to a boil in a large pot over high heat. I sometimes use a ladle, fill each of four serving bowls with about 1/2 boiling water and set aside.
  • Meanwhile, in a large saucepan, heat the butter over medium heat until foaming. Whisk in the flour until mixture is smooth and golden, 1 to 2 minutes. Whisk in the milk, half-and-half, garlic, 1/2 tsp salt, pepper and nutmeg. Bring to a simmer.
  • Reduce heat to medium-low and simmer until sauce is slightly thickened, 1 to 2 minutes. Discard garlic, stir in Parmesan and remove from heat.
  • Stir pasta and remaining salt into the boiling water and cook, stirring constantly, until al dente, about 2 to 3 minutes.
  • Reserve 1 cup pasta cooking water, then drain pasta.
  • Return sauce to low heat, add 1/3 cup pasta water and the cooked pasta. Toss until evenly coated. Cook until sauce has thickened slightly, about 1 minute. Add more water as needed to thin sauce to desired consistency and adjust seasonings.
  • Working quickly, empty the water from the warmed bowls and fill with pasta. Serve immediately.

Nutrition Facts : Calories 361.1, Fat 12.9, SaturatedFat 7.1, Cholesterol 83.1, Sodium 425.7, Carbohydrate 41.5, Fiber 0.1, Sugar 2.6, Protein 19.2

LOW FAT FETTUCCINE ALFREDO



Low Fat Fettuccine Alfredo image

I found this online when doing a search for low fat meals. I don't remember which site it came from, but I've made a few changes from the original and thought I'd add it here. I hope you enjoy it!

Provided by tazdevilfan

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup low fat cottage cheese
1 cup low-fat milk (1%)
1 egg yolk
1/2 teaspoon ground pepper
2 tablespoons butter
1/2 cup grated parmesan cheese, divided
8 ounces fettuccine, cooked and drained

Steps:

  • In blender, combine cottage cheese, milk, egg yolk and pepper and puree until smooth.
  • In a small saucepan, melt butter over low heat; add puree and bring to a simmer, stirring occasionally.
  • Stir in all but 4 tsp of parmesan cheese.
  • Toss cooked noodles with sauce and sprinkle with remaining parmesan cheese.

Nutrition Facts : Calories 410.9, Fat 14.9, SaturatedFat 7.8, Cholesterol 124.3, Sodium 469, Carbohydrate 46.6, Fiber 1.9, Sugar 6.5, Protein 22.3

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