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 ALFREDO
I found this online when doing a search for low fat meals. I don't remember which site it came from, but I've made a few changes from the original and thought I'd add it here. I hope you enjoy it!
Provided by tazdevilfan
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In blender, combine cottage cheese, milk, egg yolk and pepper and puree until smooth.
- In a small saucepan, melt butter over low heat; add puree and bring to a simmer, stirring occasionally.
- Stir in all but 4 tsp of parmesan cheese.
- Toss cooked noodles with sauce and sprinkle with remaining parmesan cheese.
Nutrition Facts : Calories 410.9, Fat 14.9, SaturatedFat 7.8, Cholesterol 124.3, Sodium 469, Carbohydrate 46.6, Fiber 1.9, Sugar 6.5, Protein 22.3
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
FETTUCCINE ALFREDO -LOW FAT AND HEALTHY!
I got this recipe from a container of organic yogurt. It looked really good. I love alfredo sauce, but it's so high in calories and fat. This looks like a possible alternative. I haven't tried it - if you try it, please review it!
Provided by Jennifer R
Categories High In...
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta, drain, set aside.
- Cook olive oil and garlic in a skillet until browned.
- Add pasta to skillet, and add 1/2 cup cheese. Mix together.
- Add milk, stir, cook on medium heat for 2 minutes or so.
- Mix yogurt with 1/2 cup of pasta in a separate bowl, to prevent curdling.
- Return yogurt and pasta to pan, mix well.
- Remove from heat, add remainder of cheese, and salt and pepper to taste.
- Cover and let stand for 12-15 minutes, so the pasta can absorb all the liquid.
Nutrition Facts : Calories 117.8, Fat 7.5, SaturatedFat 3.6, Cholesterol 18.3, Sodium 809.5, Carbohydrate 4.9, Sugar 4.1, Protein 7.7
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
WW FETTUCCINE ALFREDO
This is an outstanding dish. I always add some shrimp and mushrooms to the dish. I know the shimp adds more points but it is so worth it. Without the shrimp and mushrooms you get 7 points per serving. Serving size is 1 cup. Serve piping hot while it's creamiest. Happy eating.
Provided by teresas
Categories One Dish Meal
Time 40m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a saucepan over medium heat. (this is where I would add the shrimp).
- Add garlic; saute' 1 minute.
- Stir in flour.
- Gradually add milk stirring with a whisk until blended. (I would add mushrooms here).
- Cook 8 minutes or until thick and bubbly, stirring constantly.
- Add cream cheese, cook 2 minutes, stirring constantly.
- Add 1 cup Parmesan cheese, stirring constantly until cheese melts.
- Pour over fettuccine; toss well to coat.
- Sprinkle with remaining 1/4 cup Parmesan cheese, parsley, and pepper.
- Serve immediately.
Nutrition Facts : Calories 442.9, Fat 16.9, SaturatedFat 8.9, Cholesterol 88.8, Sodium 578.4, Carbohydrate 48.8, Fiber 2, Sugar 6.4, Protein 23.7
REDUCED FAT ALFREDO SAUCE
This sauce is lower in fat than traditional Alfredo Sauce but full of flavour. Great as a side with grilled chicken or double it for a meal with meat filled pasta.
Provided by PrincessCalynn
Categories Sauces
Time 10m
Yield 4 sides, 4 serving(s)
Number Of Ingredients 6
Steps:
- The key here is patience, add all ingredients gradually!
- Melt butter in sauce pan on stove top with medium heat.
- Gradually whisk in flour.
- This will create a yellow paste.
- Gradually add milk, whisking until incorporated and no lumps are present.
- Continue to whisk until hot.
- Usually 3-5 minutes.
- The longer you cook the base (without the cheese) the thicker the sauce will be.
- Add parmesan slowly, again whisking until incorporated.
- Add crushed garlic and pepper.
- Cook for 2 minutes or until cheese is melted.
- Remove from heat.
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