Skinny Fettuccine Alfredo

Photo by Angela C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    ounces fettuccine

  • 2

    tablespoons EVOO

  • 2

    cloves garlic, finely chopped

  • 1

    tablespoon chopped fresh sage, plus small whole leaves for garnish

  • 2

    tablespoons flour

  • 1

    cup fat-free chicken broth

  • 1/2

    cup 2% milk

  • 1/4

    teaspoon pepper

  • 1

    pinch ground nutmeg

  • 3/4

    cup grated parmesan, plus more for serving

Directions

In a pot of boiling, salted water, cook the pasta according to package directions. Drain and transfer to a large serving bowl. 2. Meanwhile, in a medium saucepan, heat the EVOO over medium-low heat. Add the garlic and chopped sage and cook, stirring frequently, until the garlic is golden, 1 to 2 minutes. 3. Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, milk, pepper and nutmeg. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes. 4. Pour the sauce over the pasta and toss. Stir in 3/4 cup parmesan. Top with the sage leaves and more parmesan.

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