Low Fat Fettuccine Alfredo Food

VEGAN LEMON FETTUCCINE ALFREDO

Steps:

• Bring a large pot of water to a boil and cook the fettuccine according to package directions. Strain, reserving 1 cup of the pasta cooking water.
• Add the soy milk, soy cream cheese, almonds, nutritional yeast, lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper to a blender and process until smooth.
• Heat the oil and garlic in a large skillet over medium heat, stirring until the garlic just starts to sizzle and softens, about 1 minute. Add the soy milk mixture and 1/2 cup of the reserved pasta water, bring to a simmer and cook until thick and creamy, about 8 minutes. Remove from the heat, add the fettuccini and parsley and toss to combine. Thin out with a little more pasta water if needed.
• Divide the pasta among four bowls and sprinkle each with some nutritional yeast and a few grinds of pepper.

FETTUCCINE ALFREDO

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

GUILT-FREE ALFREDO SAUCE

Steps:

• In a small skillet heat oil over medium heat; add in onion and saute for about 10 minutes or until lightly browned; add in the garlic and chili flakes the last 2 minutes of cooking (the onions must be lightly browned!).
• In a heavy-bottomed saucepan whisk/stir together milk, chicken broth, flour and black pepper over low heat until smooth, thickened and heated though.
• Add the the onion/garlic mixture to the prepared sauce; mix until heated through.
• Add/mix in Parmesan cheese and season with salt if desired.
• Serve over cooked pasta.

GOLDY'S LOW FAT FETTUCCINE ALFREDO WITH ASPARAGUS

Steps:

• Heat a medium-size nonstick saute pan.
• Remove from heat, and spray with vegetable oil spray.
• Add onion, and saute until limp--5-10 minutes.
• Add asparagus and garlic, cover the pan, and turn off the heat (the steam from the onion will steam the asparagus).
• In a large skillet, combine the dry milk and skim milk, and whisk until blended.
• Add flour, stir, and cook over med-high heat until thickened.
• In a small bowl, add 2 tablespoons of this sauce to the cream cheese, and stir until smooth.
• Return this mixture to the hot sauce.
• Add parmesan, and stir until melted.
• Keep hot.
• If the mixture gets too thick, thin it out with small amounts of skim milk.
• Cook fettucine according to package directions.
• Add hot pasta and garlic and vegetables to the sauce in the skillet.
• Stir and cook over medium-low heat until heated through.
• Serve garnished with chopped arugula.
• **NOTE**.
• To bake garlic, preheat oven to 350. Place a whole head of garlic in a small baking pan. Drizzle one tsp of olive oil over the head, add 1/4 cup of water to the pan.
• Bake, loosely covered for 45-60 minutes or until soft.
• The cloves will slide right out, and can ve mashed, chopped or served whole.

DREAMY LOW-FAT FETTUCCINE ALFREDO

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.

LOW-FAT FETTUCCINE

Steps:

• Cook the fettucine according to package directions. In a saucepan over medium heat, bring broth and garlic to a boil. Add mushrooms and onions; reduce heat. Simmer, uncovered, for 3-5 minutes or until the mushrooms are tender. Add cream cheese and ham; cook and stir until cheese is melted. Add tomatoes; heat through. Remove from the heat; stir in Parmesan cheese and pepper. Rinse and drain fettuccine; top with the sauce.

REDUCED FAT SHRIMP ALFREDO

Steps:

• Make a Bechamel Sauce by melting the margarine in a pan, adding the flour and making a smooth mixture.
• Slowly add the milk and stir constantly with a whisk until well blended and of the thickness you desire.
• Add as much Parmesan cheese as you like, we thought 3/4 Cup was enough and let it melt and blend with the Bechamel Sauce.
• Defrost the shrimp in cold water, remove the tail if necessary, and add to the Alfredo Sauce until heated.
• Do not over cook as the shrimp with toughen.
• Cook the pasta as directed on the package, mix the pasta and Alfredo Sauce and serve with garlic bread and a tossed salad.

LOW FAT FETTUCCINE ALFREDO

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.

DIVINELY CREAMY LOW-FAT FETTUCCINE ALFREDO

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.

FETTUCCINE ALFREDO -LOW FAT AND HEALTHY!

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.

LOW-CAL FETTUCCINE ALFREDO

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.