Fettuccini Alfredo VI17 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
Original recipe yields 2 servings
- 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.
Amount Per Serving (2 total)
- 490 cal
- 17.7 g
- 58.5 g
Based on a 2,000 calorie diet
Reviews (17)Rate This Recipe
"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"
"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"
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