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Easy Fettuccine Alfredo

  • 35 m
  • 50 m
EatingWell Test Kitchen
“Here, we blend garlic-infused low-fat milk, reduced-fat cream cheese and Parmesan cheese for a low-fat Alfredo sauce to replace traditional versions made with copious amounts of butter and heavy cream. With plenty of fiber from whole-wheat pasta and only 6 grams of fat per serving, you can put Alfredo back into your pasta repertoire.”


    • 2 cups low-fat milk
    • 8 large cloves garlic, peeled
    • ½ teaspoon salt
    • Freshly ground pepper, to taste
    • Pinch of ground nutmeg
    • 1 pound whole-wheat fettuccine
    • 2 tablespoons reduced-fat cream cheese, (Neufchâtel)
    • ¾ cup freshly grated Parmesan cheese, divided
    • 3 tablespoons chopped fresh parsley


  • 1 Put a large pot of water on to boil.
  • 2 Combine milk and garlic in a heavy medium saucepan; bring to a simmer over low heat. Simmer gently until the garlic is tender and the milk has reduced to 1½ cups, 15 to 25 minutes. Let cool slightly.
  • 3 Puree milk and garlic in a blender until smooth. (Use caution when blending hot liquids.) Return to the pan and season with salt, pepper and nutmeg. Keep the sauce warm.
  • 4 Meanwhile, cook fettuccine until just tender, 8 to 10 minutes or according to package directions. Drain and transfer to a warmed large bowl.
  • 5 Whisk cream cheese and ½ cup Parmesan into the sauce. Add to the fettuccine and toss well. Sprinkle with parsley. Serve immediately, passing the remaining ¼ cup Parmesan separately.
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