Fettuccine Alfredo

By Hklbrries

Now you can have all the richness of Alfredo sauce with only a fraction of the usual sodium, saturated fat, and calories. The addition of lemon gives this dish a fresh twist.

Ingredients

• 16 ounces dried whole-grain fettuccine
• 1/4 cup fat-free milk and 1 1/4 cups fat-free milk, divided use
• 2 tbsp all-purpose flour
• 1/4 cup shredded or grated Parmesan cheese and 1 1/2 tbsp shredded or grated Parmesan cheese, divided use
• 2 tsp fresh lemon juice
• 1/8 tsp pepper (white preferred)
• 2 tbsp finely snipped fresh parsley
• 1/4 tsp salt
• 1 medium lemon, cut into 4 wedges (optional)

Details

Servings 8

Preparation

Step 1

Prepare the pasta using the package directions, omitting the salt. Drain well in a colander. Cover to keep warm.

Meanwhile, in a small bowl, whisk together 1/4 cup milk and the flour until smooth. Heat a medium saucepan over medium heat. Pour the mixture into the saucepan.

Whisk in the remaining 1 1/4 cups milk. Bring to a boil. Cook for 15 minutes, or until thickened, stirring constantly with a flat spatula to keep the sauce from sticking to the bottom of the pan.

Stir in 1/4 cup Parmesan and the lemon juice and pepper.

Transfer the pasta to a platter. Pour the sauce over the pasta. Sprinkle with the parsley, salt, and remaining 1 1/2 tbsp Parmesan. Garnish with the lemon wedges.

Nutrition Information:
Per serving
235 calories
2 g total fat (1 g saturated, 0 g trans fat, .5 g polyunsaturated, .5 g monounsaturated)
3 mg cholesterol
155 mg sodium
47 g carbohydrates
7 g fiber
4 g sugar
11 g protein
125 mg calcium
206 mg potassium