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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.

Source: EatingWell Magazine, September 1998


Recipe Summary

50 mins


Ingredient Checklist


Instructions Checklist
  • Put a large pot of water on to boil.

  • 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 1 1/2 cups, 15 to 25 minutes. Let cool slightly.

  • 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.

  • Meanwhile, cook fettuccine until just tender, 8 to 10 minutes or according to package directions. Drain and transfer to a warmed large bowl.

  • Whisk cream cheese and 1/2 cup Parmesan into the sauce. Add to the fettuccine and toss well. Sprinkle with parsley. Serve immediately, passing the remaining 1/4 cup Parmesan separately.

Nutrition Facts

368 calories; protein 16.6g; carbohydrates 63.6g; dietary fiber 2.5g; sugars 7.5g; fat 5.4g; saturated fat 2.8g; cholesterol 15.4mg; vitamin a iu 446.1IU; vitamin c 3.8mg; folate 8.6mcg; calcium 217.9mg; iron 2.7mg; magnesium 55.3mg; potassium 288mg; sodium 288mg; thiamin 0.6mg.

4 starch, 1/2 low-fat milk, 1/2 fat