Fettuccine Alfredo Low Fat Version Recipes

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.

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 ALFREDO

Steps:

• In blender, combine cottage cheese, milk, egg yolk and pepper and puree until smooth.
• In a small saucepan, melt butter over low heat; add puree and bring to a simmer, stirring occasionally.
• Stir in all but 4 tsp of parmesan cheese.
• Toss cooked noodles with sauce and sprinkle with remaining parmesan cheese.

LIGHTER FETTUCCINI ALFREDO

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.

FETTUCCINE ALFREDO (COOKING LIGHT)

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.

DIVINELY CREAMY LOW-FAT FETTUCCINE ALFREDO

Steps:

• Cook the fettuccine according to package directions, omitting salt if desired.
• Drain, reserving 1/4 cup of the cooking water.
• Place the pasta in a serving bowl and keep warm.
• Meanwhile, melt the butter in a medium nonstick skillet.
• Add the flour and cook, stirring constantly, until the mixture becomes straw-colored and fragrant, about 45 seconds, then remove from the heat and whisk in the milk.
• Return the pan to the stove, raise the heat to medium-high, and continue cooking, whisking constantly, until slightly thickened, about 2 minutes.
• Add the reserved cooking water, the cheese, the lemon juice and nutmeg; stir until just smooth.
• Pour over the hot pasta, toss gently to coat, and serve at once.