Fettuccini Alfredo VI

17 Reviews

“Just as good as the cholesterol-laden original. Created for diabetics, but great for anyone trying to reduce their fat intake. For added flavor try using a garlic and herb Parmesan cheese blend and to increase fiber content use whole wheat pasta. Easily doubled for when you need more than 2 servings. Enjoy!” - by Lauren Skrobot

Ingredients

4 ounces dry fettuccine pasta
2 teaspoons margarine
4 cloves garlic, minced
4 1/2 teaspoons all-purpose flour
1 1/2 cups skim milk
1/2 cup grated Parmesan cheese
2 ounces Neufchatel cheese
1/4 cup chopped parsley

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Metric US

Original recipe yields 2 servings

Directions

In a large pot cook with boiling salted water cook fettuccini pasta until al dente. Drain.
Meanwhile, in a large saucepan over medium-high heat melt margarine; add garlic and saute for one minute. Add flour, stirring constantly. Gradually whisk in milk, continue to stir until sauce thickens, about 5 to7 minutes. Add the Neufchatel cheese, grated Parmesan cheese, and ground black pepper. Cook until the cheese has completely melted.
Serve Alfredo sauce over cooked and drained fettuccini noodles. Sprinkle the top with fresh parsley.

Nutrition

Amount Per Serving (2 total)

Calories
490 cal
24%

Fat
17.7 g
27%

Carbs
58.5 g
19%

Based on a 2,000 calorie diet

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Reviews (17)

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KELT

Jun. 28, 2007

"I used butter and cream and skipped the flour.....which made this the best Alfredo EVER! I also made it with shrimp and immitation lobster chunks....OMG, to die for!..." See more"

SteelersFan

Apr. 11, 2007

"I think this had a bit too much garlic. It was a little overpowering. I really like fettuccini, but this is a recipe that I would probably not make again...." See more"

BETHEROO

Jun. 9, 2005

"Very good. I actually forgot the parsley, but I would recommend adding about 1/4 tsp of salt to the sauce (unless you add a lot to your pasta water). The texture was perfect, but the salt really hel..." See moreped add some flavor. Great if you add some leftover chicken breast."

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