Lower Sodium Alfredo Sauce Food
LOW-CAL FETTUCCINE ALFREDO
This lighter version of alfredo gives you all the creaminess of the original without loads of heavy cream and butter.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 490 calorie, Fat 15 grams, SaturatedFat 8 grams, Cholesterol 48 milligrams, Sodium 734 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 20 grams
LOW SODIUM ALFREDO SAUCE
A classic Low Sodium Alfredo Sauce asimple, elegant creamy, white sauce that is also lower in fat. Easily makewhile your pasta is cooking.
Provided by Bill
Categories Sauce
Time 15m
Number Of Ingredients 7
Steps:
- In a medium to small saucepan over medium heat add olive oil till hot. Add garlic and saute for 2 minutes. Reduce heat to just below medium.
- Add cream, when warmed slowly add cream cheese and Swiss + Gruyere shredded cheese. Cook over medium low heat and whisk until melted.
- Add Italian seasoning and pepper. Continue to whisk until smooth.
- Simmer and continue to cook for about 3-5 minutes or until it starts to thicken.
- Serve immediately and toss it with your pasta!
Nutrition Facts : Calories 206 kcal, ServingSize 0.25 cup, Fat 20.1 g, Cholesterol 37 mg, Sodium 73 mg, Carbohydrate 2 g, Sugar 0.1 g, Protein 3.9 g
LOWER SODIUM ALFREDO SAUCE
I found this recipe while searching for recipes for 1 or 2, and modified it a little. I thought it should also make a good lower sodium recipe. This recipe yeilded enough for me to mix with 1 Cup cooked pasta and 1 can tuna in water, and it was moist without being runny. I also had to sub Monterrey Jack cheese as I was out of Parmesan. I might like it better, that way. Ingredients may be adjusted easily for personal preference.
Provided by Jim in Washington
Categories Sauces
Time 25m
Yield 1 Cup, 2 serving(s)
Number Of Ingredients 8
Steps:
- Add the powdered milk to the water and mix well (read the directions on the package because reconstitution can vary slightly from product to product). Set aside. In a saucepan with a heavy bottom, sautee garlic in the butter over med high heat, 2 or 3 minutes. Add the flour and stir until the mixture is smooth. Add the reconstituted milk slowly and stir constantly to prevent burning. Turn down heat to low and heat until the sauce is thick enough, usually about 3 -5 minutes. Add remaining ingredients and stir until well mixed. Remove from heat and serve separately, or mix with entree and serve.
- Options;.
- Mushrooms, cooked carrots, celery or other veggies may be added with the spices, if desired.
Nutrition Facts : Calories 329.4, Fat 23.4, SaturatedFat 14.8, Cholesterol 65.8, Sodium 79.8, Carbohydrate 14.3, Fiber 0.4, Sugar 6.4, Protein 15.8
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