No fret fettuccine alfredo. Or, at least less fret. We’ve given this favorite pasta dish a new makeover and cut the calories almost in half without losing the flavor.
We've slimmed down the fat and the calories for a much healthier version. Still, make sure you spread out your dinner dates with Alfredo. Even with this dish healthified, there's still a little too much saturated fat to make it a regular part of your menu.
2 cups whipping cream >
2 cups whole milk
1/2 cup butter >
2 tablespoons butter
1/2 teaspoon salt >
1/4 teaspoon salt
For recipe performance:
Added 1 tablespoon all-purpose flour and 2 oz reduced-fat cream cheese (to stabilize the sauce)
Decreased garlic to 2 teaspoons (with less fat, 1 tablespoon garlic was too strong)
Nutritional Highlights
520 (before)
330 (after)
35 g (before)
12 g (after)
21 g (before)
6 g (after)
1 lb uncooked fettuccine
2 cups whole milk
1 tablespoon all-purpose flour
1/4 teaspoon salt
Dash freshly ground black pepper
Dash ground red pepper (cayenne)
2 tablespoons butter
2 teaspoons finely chopped garlic
2 oz 1/3-less-fat cream cheese (Neufchâtel)
2/3 cup grated Parmesan or Romano cheese
2 tablespoons chopped fresh parsley
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1 Cook fettuccine as directed on package, omitting salt. Drain; return to saucepan. Cover to keep warm; set aside.
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2 Meanwhile, in medium bowl, stir milk, flour, salt, black pepper and red pepper with wire whisk until smooth. In 2-quart saucepan, melt butter over medium-low heat. Add garlic; cook 1 minute, stirring constantly (do not burn). With wire whisk, stir milk mixture into butter mixture in saucepan. Cook and stir over medium heat 6 to 8 minutes or until mixture thickens and boils.
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3 Stir in cream cheese until melted. Stir in Parmesan cheese until melted. Pour over fettuccine; toss to coat. Sprinkle with parsley.
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Nutritional Information
1 Serving:
Calories 330 (Calories from Fat 110); Total Fat 12g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 70mg; Sodium 310mg; Total Carbohydrate 42g (Dietary Fiber 2g, Sugars 4g); Protein 13g
% Daily Value
Vitamin A 8%; Vitamin C 0%; Calcium 20%; Iron 15%
Exchanges
3 Starch, 1/2 Lean Meat, 0 High-Fat Meat, 1 1/2 Fat
Carbohydrate Choices
3
