Cooking Light Fettuccine Alfredo Recipes

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LIGHTER FETTUCCINI ALFREDO



Lighter Fettuccini Alfredo image

A low-fat pasta for garlic lovers. For variety, try shell or penne pasta.

Provided by Linda Lou

Categories     Main Dish Recipes     Pasta

Yield 6

Number Of Ingredients 8

12 ounces dry fettuccine pasta
1 cup nonfat milk
½ cup reduced fat margarine
8 ounces Neufchatel cheese, cubed
¼ teaspoon garlic powder
½ teaspoon minced garlic
¼ teaspoon onion salt
1 cup grated Parmesan cheese

Steps:

  • In a large pot of boiling salted water cook fettuccini until al dente. Drain.
  • Combine milk, cubed Neufchatel cheese, butter or margarine, garlic powder, onion powder, minced garlic, and salt. Stir until smooth. Stir in grated Parmesan cheese and cook 2 to 3 minutes, or until blended.
  • Toss pasta with Alfredo sauce and serve warm.

Nutrition Facts : Calories 437.8 calories, Carbohydrate 44.6 g, Cholesterol 41.3 mg, Fat 20.7 g, Fiber 1.9 g, Protein 17.8 g, SaturatedFat 9.5 g, Sodium 623.6 mg, Sugar 4.4 g

LOW-CAL FETTUCCINE ALFREDO



Low-Cal Fettuccine Alfredo image

This lighter version of alfredo gives you all the creaminess of the original without loads of heavy cream and butter.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon unsalted butter
1 clove garlic, minced
1 teaspoon grated lemon zest
2 teaspoons all-purpose flour
1 cup low-fat (2%) milk
Kosher salt
2 tablespoons Neufchâtel or low-fat cream cheese
3/4 cup grated parmesan cheese, plus more for topping
3 tablespoons chopped fresh parsley
12 ounces fresh fettuccine
Freshly ground pepper

Steps:

  • Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the 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 minutes. Add the Neufchâtel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
  • 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, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.

Nutrition Facts : Calories 490 calorie, Fat 15 grams, SaturatedFat 8 grams, Cholesterol 48 milligrams, Sodium 734 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 20 grams

FETTUCCINE ALFREDO (COOKING LIGHT)



Fettuccine Alfredo (Cooking Light) image

Make and share this Fettuccine Alfredo (Cooking Light) recipe from Food.com.

Provided by Cookie16

Categories     Free Of...

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon butter
2 garlic cloves, minced
1 tablespoon flour
1 1/3 cups 1% low-fat milk
1 1/4 cups grated fresh parmesan cheese, divided
2 tablespoons low-fat cream cheese
1/2 teaspoon salt
8 ounces fettuccine
2 teaspoons chopped flat leaf parsley
black pepper

Steps:

  • Cook pasta according to package directions.
  • Meanwhile, melt butter in medium saucepan over medium heat.
  • Add garlic and cook 1 minute, stirring frequently.
  • Stir in flour.
  • Gradually add milk, stirring with a whisk.
  • Cook 6 minutes or til thickened, stirring constantly.
  • Add 1 cup parmesan, cream cheese and salt. Stir with whisk while cheeses melt.
  • Toss with hot pasta, sprinkle with remaining 1/2 cup of parmesan and chopped parsley and pepper.
  • Serve immediately.

Nutrition Facts : Calories 440.7, Fat 16.8, SaturatedFat 9.3, Cholesterol 92.3, Sodium 866, Carbohydrate 48.2, Fiber 2, Sugar 5.8, Protein 23.8

FETTUCCINE ALFREDO (FROM COOKING LIGHT)



Fettuccine Alfredo (From Cooking Light) image

From Cooking Light's Five Star Recipes, this was one of a handful of Editor's Choice recipes. A lovely sauce for pasta that's much lighter than traditional alfredo. Recipe calls for light process cream cheese which is reduced-fat cream cheese in the little tub. I have used reduced-fat cream cheese in the block without a problem. Original recipe also calls for margarine but I have never use the stuff so have listed butter in the ingredient list. Fettucine should be cooked without salt or fat and kept hot until sauce is added.

Provided by LonghornMama

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon butter
2 small garlic cloves, minced
1 tablespoon flour
1 1/3 cups skim milk
2 tablespoons reduced-fat cream cheese
1 1/4 cups fresh parmesan cheese, grated and divided
4 cups cooked fettuccine
2 teaspoons fresh parsley, chopped
fresh ground pepper

Steps:

  • Melt butter in saucepan over medium heat. Add garlic and saute 1 minute. Whisk in flour. Gradually add skim milk, stirring until blended. Cook, stirring constantly, 8 minutes or until thickened and bubbly.
  • Stir in cream cheese; cook 2 minutes. Add 1 cup Parmesan, stirring constantly until melted.
  • Pour sauce over hot cooked fettucine and toss to coat. Top with remaining 1/4 cup Parmesan, chopped parsley, and pepper.

Nutrition Facts : Calories 441.4, Fat 16.7, SaturatedFat 8.9, Cholesterol 87.4, Sodium 577.5, Carbohydrate 48.6, Fiber 2, Sugar 1, Protein 23.7

FETTUCCINE ALFREDO (LIGHTER VERSION)



Fettuccine Alfredo (Lighter Version) image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 pound fresh linguine
1 1/2 teaspoons cornstarch
1 cup milk
1 tablespoon butter
1/4 cup light cream
1/2 cup freshly grated Parmesan cheese

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook until it is tender but still firm to the bite, about 3 minutes. In a saucepan melt butter, add milk and then whisk in cornstarch over medium heat until lightly thickened. Add pasta to the saucepan and toss. Add light cream, Parmesan cheese, salt and pepper, nutmeg to taste. Toss and thicken more. Serve immediately.

LIGHTER FETTUCCINE ALFREDO RECIPE BY TASTY



Lighter Fettuccine Alfredo Recipe by Tasty image

Here's what you need: broccoli, olive oil, cayenne pepper, garlic powder, salt, pepper, fettuccine, hummus, lemon zest, lemon juice, butter, grated parmesan cheese, basil, parsley, red pepper flakes

Provided by Tasty

Categories     Lunch

Yield 6 servings

Number Of Ingredients 15

2 small heads broccoli, cut into florets
¼ cup olive oil
½ teaspoon cayenne pepper
½ teaspoon garlic powder
salt, to taste
pepper, to taste
1 lb fettuccine
1 cup hummus
1 lemon lemon zest
1 lemon lemon juice
2 tablespoons butter
¾ cup grated parmesan cheese
¼ cup basil, chopped, plus more for serving
¼ cup parsley, chopped, plus more for serving
1 pinch red pepper flakes

Steps:

  • Preheat oven to 450ºF (230˚C).
  • Place the broccoli florets on a parchment paper-lined baking sheet and drizzle with olive, cayenne, garlic powder, salt, and black pepper, and stir to combine.
  • Bake for 15 to 20 minutes, tossing halfway through, until lightly charred.
  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Before draining through a colander, reserve 1 cup (240 ml) of the pasta water.
  • Return the pasta to the pot.
  • Add the hummus, ½ cup (120 ml) of the pasta cooking water, lemon zest, lemon juice, butter, and Parmesan and toss until a creamy sauce forms. Thin the sauce with more pasta cooking water, a little at a time, as needed.
  • Add the basil, parsley, red pepper flakes, and remaining reserved water.
  • Add the broccoli to the pasta, and toss gently with salt, and pepper. Serve immediately with extra Parmesan, basil and parsley on top.
  • Enjoy!

Nutrition Facts : Calories 584 calories, Carbohydrate 78 grams, Fat 23 grams, Fiber 11 grams, Protein 21 grams, Sugar 5 grams

ALFREDO LIGHT



Alfredo Light image

A lighter version of a creamy classic! I sometimes substitute peas for the broccoli.

Provided by Dorothy

Categories     Main Dish Recipes     Pasta

Time 40m

Yield 8

Number Of Ingredients 11

1 onion, chopped
1 clove garlic, minced
2 teaspoons vegetable oil
2 cups skim milk
1 cup chicken broth
3 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup grated Parmesan cheese
16 ounces dry fettuccine pasta
1 (16 ounce) package frozen broccoli florets

Steps:

  • In a medium saucepan, heat oil over medium heat. Add onion and garlic, and saute until golden brown.
  • In a small saucepan, stir together milk, chicken broth, flour, salt and pepper over low heat until smooth and thick. Stir into onion mixture. Continue to cook over medium low heat, stirring frequently, until the sauce is thick. Stir in Parmesan cheese.
  • Meanwhile, cook pasta in boiling water. Add broccoli to the pasta for the last several minutes of cooking. Continue cooking until the pasta is al dente.
  • Drain the pasta and vegetables, and transfer to a large bowl. Toss with sauce. Serve.

Nutrition Facts : Calories 291.7 calories, Carbohydrate 50.5 g, Cholesterol 5.6 mg, Fat 4.1 g, Fiber 3.6 g, Protein 13.9 g, SaturatedFat 1.4 g, Sodium 360 mg, Sugar 6.3 g

LIGHT FETTUCCINI ALFREDO RECIPE - (4.6/5)



Light Fettuccini Alfredo Recipe - (4.6/5) image

Provided by ladygourmet

Number Of Ingredients 21

For the Cream Sauce:
1 lb. of Fettuccini Noodles
Golden Blossom Honey
16 oz. cottage cheese
1/2 cup grated Romano or Parmesan cheese
3/4 cup milk
1 tablespoon sugar
1/2 tsp. salt
1/4 tsp. red pepper flakes
3 cloves garlic
2 tablespoons olive oil
For the Base of the Sauce:
1 cup of fresh basil - chopped
Zest and juice of 1 lemon
3 cloves of garlic - chopped
4 tablespoons olive oil
1/4 tsp. red pepper flakes
1/4 tsp. salt
1/4 tsp. black pepper
2 tablespoons olive oil
1 cup of chick peas - drained

Steps:

  • Heat a large frying pan with the olive oil. Add the basil, lemon zest, lemon juice, garlic and seasoning; sauté on a low heat. Prepare the fettuccini as directed. In a food processor combine the ingredients for the creamy sauce and process. Add the chick peas to the pan and the ingredients from the food processor and the fettuccini and toss. Top each serving with a drizzle of Golden Blossom Honey, grated cheese and a dash of red pepper flakes.

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