Low-Cal Fettuccine Alfredo

Name: Low-Cal Fettuccine Alfredo
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 tablespoon unsalted butter; 1 clove garlic, minced; 1 teaspoon lemon zest, grated; 2 teaspoons all-purpose flour; 1 cup low-fat milk; kosher salt, to taste; 2 tablespoons Neufchâtel or low-fat cream cheese; 3/4 cup parmesan cheese, grated, plus more, to taste, for topping; 3 tablespoons fresh parsley, chopped; 12 ounces fresh fettuccine; ground pepper, to taste

Vegetarian Stove-Top Italian

Time: 25 minutes

Yield: 4 servings

About

Low-Cal Fettuccine Alfredo is a guilt-free version of your favorite classic, creamy Italian dish! Can you believe it?! It's made with the tender fettuccine noodles we all love so much, coated in a creamy and velvety sauce that's lightened up a little, but still delivers all the satisfying flavors. It's got it all, plus, you don't have to feel bad about it later! Low-Cal Fettuccine Alfredo is the best way to enjoy yourself without compromising your health goals!

Ingredients

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

Directions

Step 1 -Melt the butter in a skillet over medium heat.

Step 2 -Add the garlic and the lemon zest and cook until the garlic slightly softens, about 1 minute.

Step 3 -Add the flour to the garlic mixture and cook, while stirring with a wooden spoon, about 1 minute.

Step 4 -Whisk the milk and the salt into the garlic mixture and cook, whisking constantly, until it just thickens, about 3 minutes.

Step 5 -Add the Neufchâtel and the parmesan cheese to the garlic mixture and whisk until melted, about 1 minute.

Step 6 -Stir the chopped parsley into the sauce mixture.

Step 7 -In a large pot of salted boiling water, cook the fettuccine to al dente, according to the package directions.

Step 8 -Reserve 1 cup of the pasta water, then drain the fettuccine and return it to the pot.

Step 9 -Add the sauce and 1/2 cup of the reserved pasta water to the pasta and gently toss to combine, adding more of the pasta water as needed to loosen.

Step 10 -Season the fettuccine with the salt.

Step 11 -Serve the fettuccine in bowls and top with the extra parmesan cheese and the ground pepper.

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