FETTUCCINE ALFREDO
Giada De Laurentiis' take on Fettuccine Alfredo, from Everyday Italian on Food Network, gets added flavor from lemon and nutmeg.
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.
LOW-CAL FETTUCCINE ALFREDO
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
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 ALL'ALFREDO CON PROSCIUTTO DI PARMA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring salted water to a rolling boil for the pasta and cook to package directions for al dente pasta.
- Slice prosciutto ham into thin strips across. Separate ham ribbons and loosely pile them up and set aside.
- Preheat a large skillet over moderate heat. Drain the pasta. Add the butter to the pan and melt. Add half-and-half to the melted butter. Stirring constantly, add cheese and cook sauce 1 minute. Season with nutmeg, pepper, and a pinch of salt. Turn off heat under sauce and add pasta to the skillet. Toss pasta until sauce coats the noodles evenly. Add prosciutto ribbons and toss to evenly distribute them. Mangia!
SKINNY FETTUCCINE ALFREDO
65% less fat • 71% less sat fat • 36% fewer calories than the original recipe. Wow! Healthifying cut cholesterol and sodium by more than half from the original recipe.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Cook fettuccine as directed on package, omitting salt. Drain; return to saucepan. Cover to keep warm; set aside.
- Meanwhile, in medium bowl, stir milk, flour, salt, black pepper and red pepper with wire whisk until smooth. In 2-quart saucepan, melt butter over medium-low heat. Add garlic; cook 1 minute, stirring constantly (do not burn). With wire whisk, stir milk mixture into butter mixture in saucepan. Cook and stir over medium heat 6 to 8 minutes or until mixture thickens and boils.
- Stir in cream cheese until melted. Stir in Parmesan cheese until melted. Pour over fettuccine; toss to coat. Sprinkle with parsley.
Nutrition Facts : Calories 330, Carbohydrate 42 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 2 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 4 g, TransFat 0 g
SKINNY ALFREDO SAUCE
This is a skinny version of everyone's favorite Alfredo sauce. You won't miss the cream or butter one bit!
Provided by Sarah Stewart
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a saucepan over medium heat. Add garlic; cook and stir until golden, about 1 minute. Mix in flour and cook until you have a thick paste, about 1 minute. Whisk chicken broth in slowly until mixture is smooth, about 2 minutes. Pour in milk and whisk until smooth.
- Simmer mixture until thick, about 10 minutes. Add Parmesan cheese, salt, and pepper; stir until cheese melts and sauce is smooth.
Nutrition Facts : Calories 123.3 calories, Carbohydrate 6.2 g, Cholesterol 13 mg, Fat 7.4 g, Fiber 0.1 g, Protein 7.9 g, SaturatedFat 2.7 g, Sodium 531.3 mg, Sugar 2.9 g
LIGHTER FETTUCCINI ALFREDO
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
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
CHICKEN FETTUCCINE ALFREDO
This chicken fettuccine Alfredo is very creamy and tasty. You'll be surprised it's so low-fat. A filling dish, this recipe mixes tender chunks of chicken with peas, noodles and a smooth sauce. -LaDonna Reed, Ponca City, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook fettuccine according to package directions. Meanwhile, in , a large skillet, saute chicken and onion in butter until chicken is no longer pink. Add the garlic, salt and cayenne; cook 1 minute longer. Stir in flour until blended., Gradually add the half-and-half, peas and cheese. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain fettuccine; toss with chicken mixture.
Nutrition Facts : Calories 425 calories, Fat 8g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 577mg sodium, Carbohydrate 49g carbohydrate (10g sugars, Fiber 4g fiber), Protein 36g protein.
FETTUCCINE WITH ASPARAGUS
Finding a 30-minute dish that's elegant enough for a dinner party is no simple task, but this warm-weather pasta is one to fit the bill. It is gleefully easy to put together. Just toss slices of blanched asparagus with a tangle of cooked fettuccine slicked with butter. Shower with grated Parmesan and serve.
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to boil.
- Cut off tough ends of asparagus spears. Cut each on the bias into 1-inch lengths. There should be about 1 1/2 cups. Rinse well and drain.
- Add the asparagus to the boiling water and cook about 2 minutes. Remove asparagus with a slotted spoon and set aside.
- Drop the fettuccine into salted boiling water. Let cook to desired degree of doneness (cooking time will range from about 2 to 2 1/2 minutes for fresh pasta to 9 minutes or more for dried). Reserve 2 tablespoons cooking water. Drain the pasta.
- Heat the butter in the pot in which the pasta was cooked. Add the asparagus pieces and the fettuccine. Add salt, pepper and nutmeg. Add the reserved 2 tablespoons of cooking water and basil. Toss to blend. Serve hot with Parmesan cheese on the side.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 4 grams, Carbohydrate 42 grams, Fat 11 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 6 grams, Sodium 350 milligrams, Sugar 1 gram, TransFat 0 grams
FETTUCCINE ALFREDO WITH ASPARAGUS
From Food and Wine...Ready to go at a moment's notice, this asparagus-embellished classic is not only creamy, quick and delicious, but it dirties only one pot.
Provided by Thea
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. In a large pot of boiling, salted water, cook the fettuccine until almost done, about 8 minutes. Add the asparagus; cook until it and the pasta are just done, about 4 minutes longer.
- Drain the pasta and asparagus. Toss with the butter, cream, nutmeg, salt, pepper and Parmesan. Serve with additional Parmesan.
- VARIATIONS.
- Fettuccine Alfredo: Eliminate the asparagus.
- Fettuccine Alfredo with Ham and Peas: Eliminate the asparagus. Add 1 cup frozen peas to the pasta during the last 2 minutes of cooking. Toss 1/4 pound of deli ham, cut into matchstick strips, with the remaining ingredients.
- Fettuccine Alfredo with Fresh Mixed Herbs: Eliminate the asparagus. Toss in 3 tablespoons of chopped fresh herbs, such as basil, parsley, and/or chives, at the end.
- Fettuccine Alfredo with Parsley and Sage: Eliminate the asparagus. Toss in 2 tablespoons chopped fresh parsley and 1/2 teaspoon dried sage at the end.
- Wine Recommendation: A forcefully acidic white wine is a natural with asparagus and will pierce the richness of the sauce. Try one of the sauvignon blancs from New Zealand or a vernaccia from Italy.
Nutrition Facts : Calories 714.6, Fat 41.2, SaturatedFat 24.2, Cholesterol 194.9, Sodium 785, Carbohydrate 67.8, Fiber 5.1, Sugar 3.3, Protein 21
GOLDY'S LOW FAT FETTUCCINE ALFREDO WITH ASPARAGUS
Another great recipe from Diane Mott Davidson's "Killer Pancake." (Read her books...The Goldilock's Catering series is a realistic and suspenseful cozy collection.)
Provided by BigFatMomma
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a medium-size nonstick saute pan.
- Remove from heat, and spray with vegetable oil spray.
- Add onion, and saute until limp--5-10 minutes.
- Add asparagus and garlic, cover the pan, and turn off the heat (the steam from the onion will steam the asparagus).
- In a large skillet, combine the dry milk and skim milk, and whisk until blended.
- Add flour, stir, and cook over med-high heat until thickened.
- In a small bowl, add 2 tablespoons of this sauce to the cream cheese, and stir until smooth.
- Return this mixture to the hot sauce.
- Add parmesan, and stir until melted.
- Keep hot.
- If the mixture gets too thick, thin it out with small amounts of skim milk.
- Cook fettucine according to package directions.
- Add hot pasta and garlic and vegetables to the sauce in the skillet.
- Stir and cook over medium-low heat until heated through.
- Serve garnished with chopped arugula.
- **NOTE**.
- To bake garlic, preheat oven to 350. Place a whole head of garlic in a small baking pan. Drizzle one tsp of olive oil over the head, add 1/4 cup of water to the pan.
- Bake, loosely covered for 45-60 minutes or until soft.
- The cloves will slide right out, and can ve mashed, chopped or served whole.
FAT-FREE FETTUCCINE ALFREDO
Make and share this Fat-Free Fettuccine Alfredo recipe from Food.com.
Provided by Nancy Van Ess
Categories European
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
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. - - - - - - - - - - - - - - - - - -.
Nutrition Facts : Calories 361.4, Fat 4.1, SaturatedFat 1.3, Cholesterol 67.8, Sodium 253.5, Carbohydrate 61.8, Fiber 3.3, Sugar 5.2, Protein 19.4
DREAMY LOW-FAT FETTUCCINE ALFREDO
It's a shame that alfredo is, for most people an occasional indulgence. Now, with this recipe cutting gobs of fat and cheese, it makes a great candidate for weeknight cooking. You'll be surprised that the trick is using a butter and flour roux to provide the same mouth feel as thickened heavy cream. To help speed up this recipe, prepare the sauce while bringing the water to a boil.
Provided by Vseward Chef-V
Categories High In...
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 361.1, Fat 12.9, SaturatedFat 7.1, Cholesterol 83.1, Sodium 425.7, Carbohydrate 41.5, Fiber 0.1, Sugar 2.6, Protein 19.2
LOW-FAT FETTUCCINE
This family favorite takes just minutes to prepare. The fettuccine dish has a delightful combination of noodles, ham, cheese and vegetables in a creamy sauce. -Andrea Buchmann, Orlando, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 5 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
DIVINELY CREAMY LOW-FAT FETTUCCINE ALFREDO
One of my favorite things to eat is fettuccine alfredo, but I don't always like all the fat associated with this dish. I found this recipe and it is really very good. Be sure to use imported Italian Parmigiano-Reggiano, which has an intense, buttery flavor that makes all the difference. If you are following Weight Watchers, this recipe has 6 points per 1 cup serving.
Provided by CookingONTheSide
Categories Healthy
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 313.4, Fat 8.7, SaturatedFat 4.6, Cholesterol 65, Sodium 202.2, Carbohydrate 45, Fiber 2, Sugar 3.7, Protein 13.6
CHICKEN ASPARAGUS FETTUCCINE ALFREDO RECIPE
This Chicken Asparagus Fettuccine Alfredo is so simple to throw together, and is sure to be a hit with the picky eaters. If you are a pasta lover, this recipe is sure to be a new favorite.
Provided by Contributor
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Cook noodles according to directions on package for Al dente, then drain and set aside.
- In a large skillet or saucepan, warm 3 Tablespoons olive oil over medium heat. Add chicken to pan and sprinkle with salt and pepper and garlic powder. Cook for 5 minutes or until chicken is cooked through. Remove chicken from pan and place on paper towels to absorb extra oil.
- In the same pan, add chicken broth, asparagus and minced garlic. Cover and steam for 5 to 10 minutes until asparagus is soft.
- Stir chicken and asparagus mixture into noodles. Drizzle on remaining 2 Tablespoons of olive oil.
- Mix in Alfredo sauce and Parmesan cheese.
Nutrition Facts : Calories 657 kcal, Carbohydrate 61 g, Protein 27 g, Fat 34 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 155 mg, Sodium 973 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
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- Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. In a large pot of boiling, salted water, cook the fettuccine until almost done, about 8 minutes. Add the asparagus; cook until it and the pasta are just done, about 4 minutes longer.
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