Vegetarian

Low-Cal Fettuccine Alfredo is for Dinner.

Low-Cal Fettuccine Alfredo takes 10 minutes to prepare.

Low-Cal Fettuccine Alfredo takes 15 minutes to cook.

Low-Cal Fettuccine Alfredo makes 4 servings.

The ingredients for Low-Cal Fettuccine Alfredo are:

1 tablespoon butter
1 clove garlic, minced
2 teaspoons all-purpose flour
1 cup low-fat (2%) milk
Kosher salt
2 tablespoons Neufchtel or low-fat cream cheese
3/4 cup grated parmesan cheese, plus more for topping
2 tablespoons chopped fresh parsley
12 ounces fresh fettuccine
Freshly ground pepper

Here is how you make Low-Cal Fettuccine Alfredo:

Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic 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 salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchatel 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.Serving Size: 4 bowlsNumber of Servings: 4Recipe submitted by SparkPeople user HARDWICKL.

The nutritional information for Low-Cal Fettuccine Alfredo is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 542.3

• Total Fat: 14.8 g
• Cholesterol: 39.0 mg
• Sodium: 1,130.4 mg
• Total Carbs: 81.1 g
• Dietary Fiber: 3.6 g
• Protein: 23.9 g

Low-Cal Fettuccine Alfredo is Italian cuisine.