Light Alfredo Sauce With Linguine Recipes

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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

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

HERBED ALFREDO SAUCE OVER LINGUINE



Herbed Alfredo Sauce over Linguine image

Made in 30 minutes, this rich and creamy side dish can also be a meatless main.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 13

12 oz uncooked linguine or 2 packages (9 oz each) refrigerated linguine
2 teaspoons butter or margarine
1 teaspoon olive oil
3 large cloves garlic, minced
1/2 cup finely chopped red bell pepper (1 small)
1/3 cup sliced green onions (about 5 medium)
1/3 cup chopped fresh parsley or 3 teaspoons dried parsley flakes
1/4 cup all-purpose flour
2 cans (12 oz each) evaporated low-fat milk
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/3 cup grated Parmesan cheese

Steps:

  • In 4-quart Dutch oven, cook linguine as directed on package. Drain; return to Dutch oven and cover to keep warm.
  • Meanwhile, in 10-inch nonstick skillet, melt butter with oil over medium heat. Add garlic; cook and stir 1 minute. Add bell pepper, onions, parsley and flour; cook and stir 1 minute. Gradually stir in milk until well blended. Heat to boiling, stirring constantly. Cook 6 to 10 minutes, stirring frequently, until sauce is bubbly and thickened.
  • Remove skillet from heat. Stir in basil, oregano and salt. Pour sauce over linguine; toss gently to coat. Sprinkle with cheese.

Nutrition Facts : Calories 510, Carbohydrate 78 g, Cholesterol 35 mg, Fat 1/2, Fiber 5 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 18 g, TransFat 0 g

LIGHT ALFREDO SAUCE



Light Alfredo Sauce image

Make and share this Light Alfredo Sauce recipe from Food.com.

Provided by SashasMommy

Categories     Cheese

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

1 tablespoon extra virgin olive oil
4 garlic cloves, minced
2 cups skim milk
1 cup chicken broth
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated parmesan cheese

Steps:

  • In a medium saucepan, heat oil over medium heat.
  • Add 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 garlic.
  • Continue to cook over medium low heat, stirring frequently, until the sauce is thick.
  • Stir in Parmesan cheese.

LINGUINE ALFREDO RECIPE BY TASTY



Linguine Alfredo Recipe by Tasty image

Creamy, dreamy linguine! This classic dish comes together in mere minutes. While the pasta boils, whip up a silky garlic, cream, and Parmesan sauce, then toss with the pasta until well coated.

Provided by Betsy Carter

Categories     Lunch

Time 20m

Yield 4 servings

Number Of Ingredients 8

½ teaspoon kosher salt, plus more to taste, divided
1 box dried linguine
½ stick unsalted butter
2 medium garlic cloves, minced
1 cup heavy cream
¼ teaspoon freshly ground black pepper
2 cups grated parmesan cheese
¼ cup fresh parsley, finely chopped

Steps:

  • Bring a large pot of salted water to a boil over high heat. Cook the linguine according to package instructions until al dente. Reserve ¼ cup of pasta water, then drain the pasta in a colander.
  • Melt the butter in a large saucepan over medium-low heat. Add the garlic and cook, stirring often, until aromatic, about 30 seconds.
  • Add the heavy cream and simmer for 2 minutes. Add ½ teaspoon of salt, the pepper, and Parmesan and stir until the cheese has melted.
  • Add the drained pasta and 1 tablespoon of reserved pasta water to the alfredo sauce and use tongs to toss until well coated, about 1 minute. If the sauce is too thick, add more pasta water, 1 tablespoon at a time.
  • Remove the pan from the heat, top with parsley, and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 486 calories, Carbohydrate 21 grams, Fat 38 grams, Fiber 0 grams, Protein 22 grams, Sugar 3 grams

FETTUCCINE AND SWEET ITALIAN SAUSAGE WITH LIGHT ALFREDO SAUCE



Fettuccine and Sweet Italian Sausage with Light Alfredo Sauce image

The irresistible taste of sweet Italian sausage adds an unforgettable flavor to creamy Fettuccine Alfredo. Tender crisp Italian green beans and a cool salad make this meal an instant classic.

Provided by Buitoni

Categories     Trusted Brands: Recipes and Tips     BUITONI®

Time 20m

Yield 4

Number Of Ingredients 4

1 (9 ounce) package BUITONI® Refrigerated Fettuccine
1 pound bulk sweet turkey Italian sausage
1 (10 ounce) container BUITONI® Refrigerated Light Alfredo Sauce
⅓ cup BUITONI® Refrigerated Freshly Shredded Parmesan Cheese

Steps:

  • Prepare pasta according to package directions.
  • Cook sausage in large skillet over medium heat until no longer pink; drain. Return to skillet. Add pasta and sauce; heat through. Top with cheese.

Nutrition Facts : Calories 487.6 calories, Carbohydrate 41.4 g, Cholesterol 161.7 mg, Fat 20.3 g, Protein 35.5 g, SaturatedFat 7 g, Sodium 1408.8 mg, Sugar 2.3 g

LINGUINE ALFREDO



Linguine Alfredo image

Use up leftover noodles by tossing them with this wonderful creamy garlic sauce from Loretta Ruda of Kennesaw, Georgia. "This is my version of several recipes I've tried through the years," she notes. "It is so simple to make." Tip: "Top this dish with broiled shrimp or scallops," she suggests.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 9

1/4 teaspoon minced garlic
2 tablespoons butter
1/2 cup half-and-half cream
1-1/2 teaspoons minced fresh parsley, divided
1 teaspoon cornstarch
1 teaspoon cold water
1/4 cup grated Parmesan cheese
2 cups cooked linguine
Salt and pepper to taste

Steps:

  • In a large saucepan, saute garlic in butter. Stir in the cream and 1 teaspoon parsley. Combine cornstarch and water until smooth; stir into cream mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in Parmesan cheese until melted. Toss with linguine; sprinkle with salt, pepper and remaining parsley.

Nutrition Facts : Calories 429 calories, Fat 21g fat (13g saturated fat), Cholesterol 69mg cholesterol, Sodium 334mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.

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