Fat Free Fettuccine Alfredo Recipes

LOW-CAL FETTUCCINE ALFREDO

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.

LOW-FAT FETTUCCINE

Steps:

• Cook the fettucine according to package directions. In a saucepan over medium heat, bring broth and garlic to a boil. Add mushrooms and onions; reduce heat. Simmer, uncovered, for 3-5 minutes or until the mushrooms are tender. Add cream cheese and ham; cook and stir until cheese is melted. Add tomatoes; heat through. Remove from the heat; stir in Parmesan cheese and pepper. Rinse and drain fettuccine; top with the sauce.

DREAMY LOW-FAT FETTUCCINE ALFREDO

Steps:

• Bring 4 quarts of water to a boil in a large pot over high heat. I sometimes use a ladle, fill each of four serving bowls with about 1/2 boiling water and set aside.
• Meanwhile, in a large saucepan, heat the butter over medium heat until foaming. Whisk in the flour until mixture is smooth and golden, 1 to 2 minutes. Whisk in the milk, half-and-half, garlic, 1/2 tsp salt, pepper and nutmeg. Bring to a simmer.
• Reduce heat to medium-low and simmer until sauce is slightly thickened, 1 to 2 minutes. Discard garlic, stir in Parmesan and remove from heat.
• Stir pasta and remaining salt into the boiling water and cook, stirring constantly, until al dente, about 2 to 3 minutes.
• Reserve 1 cup pasta cooking water, then drain pasta.
• Return sauce to low heat, add 1/3 cup pasta water and the cooked pasta. Toss until evenly coated. Cook until sauce has thickened slightly, about 1 minute. Add more water as needed to thin sauce to desired consistency and adjust seasonings.
• Working quickly, empty the water from the warmed bowls and fill with pasta. Serve immediately.

FAT-FREE FETTUCCINE ALFREDO

Steps:

• Mix 1 teaspoon cornstarch and 1 teaspoon skim milk in a saucepan.
• Add the rest of the skim milk and bring to a boil.
• Lower heat to medium and slowly add the cream cheese, stirring constantly.
• Simmer mixture until thick.
• Add salt and pepper.
• Saute mushrooms and scallions in a nonstick skillet sprayed with cooking spray.
• Cook fettucini according to package directions.
• Toss cooked noodles with sauce. - - - - - - - - - - - - - - - - - -.

FETTUCCINE ALFREDO -LOW FAT AND HEALTHY!

Steps:

• Cook pasta, drain, set aside.
• Cook olive oil and garlic in a skillet until browned.
• Add pasta to skillet, and add 1/2 cup cheese. Mix together.
• Add milk, stir, cook on medium heat for 2 minutes or so.
• Mix yogurt with 1/2 cup of pasta in a separate bowl, to prevent curdling.
• Return yogurt and pasta to pan, mix well.
• Remove from heat, add remainder of cheese, and salt and pepper to taste.
• Cover and let stand for 12-15 minutes, so the pasta can absorb all the liquid.

FAT FREE FETTUCCINE ALFREDO

Steps:

• Sautee mushrooms and scallions in a non-stick skillet, set aside.
• Mix together the cornstrarch and 1 tsp evaporate skim milk in a non-stick saucepan. Add the rest of the evaporated milk and bring to a boil.
• Lower the heat to medium and slowly add the cream cheese, stirring constantly; simmer until thick.
• Add the salts, pepper, mushrooms and scallions.
• Cook the fettucini accoring to package directions. Toss the cooked noodles with the sauce.

GUILT-FREE ALFREDO SAUCE

Steps:

• In a small skillet heat oil over medium heat; add in onion and saute for about 10 minutes or until lightly browned; add in the garlic and chili flakes the last 2 minutes of cooking (the onions must be lightly browned!).
• In a heavy-bottomed saucepan whisk/stir together milk, chicken broth, flour and black pepper over low heat until smooth, thickened and heated though.
• Add the the onion/garlic mixture to the prepared sauce; mix until heated through.
• Add/mix in Parmesan cheese and season with salt if desired.
• Serve over cooked pasta.