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Low -Cal Fettuccine Alfredo

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Rate this recipe 4/5 (1 Votes)

Ingredients

  • 1 1 1 Tablespoon unsalted butter
  • 1 1 1 clove garlic, minced
  • 1 1 1 teaspoon grated lemon zest
  • 2 2 2 teaspoons all-purposed flour
  • 1 1 1 cup low-fat milk
  • Kosher salt
  • 2 2 2 tablespoon Neufchatel or low fat cream cheese
  • 3/4 3/4 3/4 cup grated parmesan cheese, plus more for topping
  • 3 3 3 Tablespoons chopped fresh parsley
  • 12 12 12 oz fresh fettuccine
  • freshly ground pepper
  • 2 2. to 2 to 3 1 to of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, than drain the pasta and return to pot.
  • 3 3. 1/2 to to to and 1/2 cup of reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Top with parmesan cheese.

Details

Preparation time 25mins
Cooking time 50mins

Preparation

Step 1



1.Make the sauce:Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until 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 mins. Add the Neufchatel and parmesan cheese; whisk until melted, about 1 min.Stir in the chopped parsley.

2. 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, than drain the pasta and return to pot.

3. Add the sauce and 1/2 cup of reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Top with parmesan cheese.

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