Fettuccine Alfredo From Cooking Light Recipes

LOW-CAL FETTUCCINE ALFREDO

Low-Cal Fettuccine Alfredo image

This lighter version of alfredo gives you all the creaminess of the original without loads of heavy cream and butter.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon unsalted butter
1 clove garlic, minced
1 teaspoon grated lemon zest
2 teaspoons all-purpose flour
1 cup low-fat (2%) milk
Kosher salt
2 tablespoons Neufchâtel or low-fat cream cheese
3/4 cup grated parmesan cheese, plus more for topping
3 tablespoons chopped fresh parsley
12 ounces fresh fettuccine
Freshly ground pepper

Steps:

Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchâtel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.

Nutrition Facts : Calories 490 calorie, Fat 15 grams, SaturatedFat 8 grams, Cholesterol 48 milligrams, Sodium 734 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 20 grams

FETTUCCINE ALFREDO (LIGHTER VERSION)

Fettuccine Alfredo (Lighter Version) image

Provided by Food Network

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 pound fresh linguine
1 1/2 teaspoons cornstarch
1 cup milk
1 tablespoon butter
1/4 cup light cream
1/2 cup freshly grated Parmesan cheese

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook until it is tender but still firm to the bite, about 3 minutes. In a saucepan melt butter, add milk and then whisk in cornstarch over medium heat until lightly thickened. Add pasta to the saucepan and toss. Add light cream, Parmesan cheese, salt and pepper, nutmeg to taste. Toss and thicken more. Serve immediately.

FETTUCCINE ALFREDO (FROM COOKING LIGHT)

Fettuccine Alfredo (From Cooking Light) image

From Cooking Light's Five Star Recipes, this was one of a handful of Editor's Choice recipes. A lovely sauce for pasta that's much lighter than traditional alfredo. Recipe calls for light process cream cheese which is reduced-fat cream cheese in the little tub. I have used reduced-fat cream cheese in the block without a problem. Original recipe also calls for margarine but I have never use the stuff so have listed butter in the ingredient list. Fettucine should be cooked without salt or fat and kept hot until sauce is added.

Provided by LonghornMama

Categories < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon butter
2 small garlic cloves, minced
1 tablespoon flour
1 1/3 cups skim milk
2 tablespoons reduced-fat cream cheese
1 1/4 cups fresh parmesan cheese, grated and divided
4 cups cooked fettuccine
2 teaspoons fresh parsley, chopped
fresh ground pepper

Steps:

Melt butter in saucepan over medium heat. Add garlic and saute 1 minute. Whisk in flour. Gradually add skim milk, stirring until blended. Cook, stirring constantly, 8 minutes or until thickened and bubbly.
Stir in cream cheese; cook 2 minutes. Add 1 cup Parmesan, stirring constantly until melted.
Pour sauce over hot cooked fettucine and toss to coat. Top with remaining 1/4 cup Parmesan, chopped parsley, and pepper.

Nutrition Facts : Calories 441.4, Fat 16.7, SaturatedFat 8.9, Cholesterol 87.4, Sodium 577.5, Carbohydrate 48.6, Fiber 2, Sugar 1, Protein 23.7

FETTUCCINE ALFREDO (COOKING LIGHT)

Fettuccine Alfredo (Cooking Light) image

Make and share this Fettuccine Alfredo (Cooking Light) recipe from Food.com.

Provided by Cookie16

Categories Free Of...

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon butter
2 garlic cloves, minced
1 tablespoon flour
1 1/3 cups 1% low-fat milk
1 1/4 cups grated fresh parmesan cheese, divided
2 tablespoons low-fat cream cheese
1/2 teaspoon salt
8 ounces fettuccine
2 teaspoons chopped flat leaf parsley
black pepper

Steps:

Cook pasta according to package directions.
Meanwhile, melt butter in medium saucepan over medium heat.
Add garlic and cook 1 minute, stirring frequently.
Stir in flour.
Gradually add milk, stirring with a whisk.
Cook 6 minutes or til thickened, stirring constantly.
Add 1 cup parmesan, cream cheese and salt. Stir with whisk while cheeses melt.
Toss with hot pasta, sprinkle with remaining 1/2 cup of parmesan and chopped parsley and pepper.
Serve immediately.

Nutrition Facts : Calories 440.7, Fat 16.8, SaturatedFat 9.3, Cholesterol 92.3, Sodium 866, Carbohydrate 48.2, Fiber 2, Sugar 5.8, Protein 23.8

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