If you can't prepare a very, very simple classic, don't thicken broth with corn starch and pretend that it's butter and cream. I would rather eat real Fettuccine Alfredo once a year than to eat this tricked out imitation weekly.
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.
10 Reviews for Fettuccine Alfredo
We added steamed broccoli and some roasted red peppers. This was great as leftovers the next day for lunch too.
I have been making this recipe since it first appeared in the September, 1998 edition of Eating Well magazine. I stick with the ingredients in the basic sauce recipe and sometimes add chicken or shrimp as well as various veges like summer squash, peas, spinach, mushrooms, or broccoli. It is definitely not the same as restaurant-style alfredo, but it makes a delicious substitute for those trying to cut the fat from their diet. To thicken the sauce, I whisk in a little flour after it comes out of the blender. I also use a little more cream cheese - 3-4 tablespoons versus the 2 tablespoons called for in the recipe. A versatile dish and popular with the whole family!
YUMMY, YUMMY, YUMMY! I really enjoyed this. It was so delicious. While it took time to simmer the milk and garlic, it was very-much-so worth it. I added to the sauce fresh mushrooms and shredded zucchini. I also changed the seasonings and added two teaspoons black pepper, a pinch of cayenne pepper, and a teaspoon of sea salt. The sauce is not thick like the preservative loaded store brand, but that is OK because I like the freshness of it. Thanks again for another fabulous recipe.