Fettuccine Alfredo – Healthy!

Posted on Thursday, March 18th, 2010
Written by: Angela, Nutritionist

Yield: 4 servings (serving size: 1 cup)


1  tablespoon  butter

2  garlic cloves, minced

1  tablespoon  all-purpose flour

1 1/3  cups  1% low-fat milk

1 1/4  cups  (5 ounces) grated fresh Parmigiano-Reggiano cheese, divided

2  tablespoons  1/3-less-fat cream cheese

1/2  teaspoon  salt

4  cups  hot cooked fettuccine (8 ounces uncooked pasta)

2  teaspoons  chopped fresh flat-leaf parsley

Cracked black pepper


Melt butter in a medium saucepan over medium heat. Add garlic; cook 1 minute, stirring frequently. Stir in flour. Gradually add milk, stirring with a whisk. Cook 6 minutes or until mixture thickens, stirring constantly. Add 1 cup Parmigiano-Reggiano, cream cheese, and salt, stirring with a whisk until cheeses melt. Toss sauce with hot pasta. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano cheese and chopped parsley. Garnish with black pepper, if desired. Serve immediately.

Angela Pifer, Certified Nutritionist

Seattle Based – I work Nationally through Skype


Categories: Select Recipes

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