How To Make Light Fettuccine Alfredo
A light plate of fettuccine alfredo makes the most flavorsome lunch! Enjoy a dish of creamy pasta and savory cheese for an appetizing meal.
Serves:
Ingredients
- 8ozfettuccine pasta,uncooked
- 1½tbspbutter
- 1½tbspflour
- 1¼cupsmilk
- 2tbspheavy cream
- 1tsplemon juice
- ½tspsalt,or to taste
- ¼tspgarlic powder,to taste
- 1½ozParmesan,finely shredded, ¼ cup + 2 tbsp slightly packed
- 2ozNeufchatel cheese,aka ⅓ less fat cream cheese, diced into cubes
- white pepper,or black, freshly ground, to taste
- fresh parsley,chopped, for garnish, optional
- Romano cheese,finely shredded, or more Parmesan for serving, optional
Instructions
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Cook the pasta according to directions listed on package.
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Meanwhile, in a medium saucepan melt butter over medium heat.
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Once fully melted, mix in the flour and cook, whisking constantly for 2 minutes.
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Gradually add in the milk a little at a time, whisking vigorously until smooth after each addition.
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Stir in the cream, lemon juice, salt and garlic powder.
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While stirring constantly, cook the sauce until the mixture thickens and begins to gently bubble.
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Reduce the heat to low, add in the Parmesan cheese and Neufchatel cheese, then stir until the cheese has melted.
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Stir in a few tablespoons of pasta water to thin the sauce, if desired.
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Drain cooked pasta well without rinsing, then pour the pasta into the sauce. Toss to evenly coat.
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Serve garnished with ground pepper, parsley and Romano cheese, and enjoy!
Nutrition
- Calories: 410.67kcal
- Fat: 16.45g
- Saturated Fat: 9.61g
- Trans Fat: 0.17g
- Monounsaturated Fat: 4.26g
- Polyunsaturated Fat: 0.95g
- Carbohydrates: 49.64g
- Fiber: 1.97g
- Sugar: 6.17g
- Protein: 15.48g
- Cholesterol: 47.07mg
- Sodium: 410.99mg
- Calcium: 249.88mg
- Potassium: 281.84mg
- Iron: 1.03mg
- Vitamin A: 165.89µg
- Vitamin C: 2.88mg
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