Light Fettuccini Alfredo

Catherine Cappiello Pappas


A light and creamy take on an Italian classic with subtle sweetness and spice!

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5 Min
20 Min
Stove Top


1 lb. of fettuccini noodles
for the cream sauce:
16 oz. cottage cheese
½ cup grated romano or parmesan cheese
¾ cup milk
1 tablespoon sugar
½ tsp. salt
¼ tsp. red pepper flakes
3 cloves garlic
2 tablespoons olive oil
for the base of the sauce:
1 cup of fresh basil – chopped
zest and juice of 1 lemon
3 cloves of garlic - chopped
4 tablespoons olive oil
¼ tsp. red pepper flakes
¼ tsp. salt
¼ tsp. black pepper
2 tablespoons olive oil
1 cup of chick peas – drained

How to Make Light Fettuccini Alfredo


  • 1Heat a large frying pan with the olive oil. Add the basil, lemon zest, lemon juice, garlic and seasoning; sauté on a low heat.

    Prepare the fettuccini as directed.

    In a food processor combine the ingredients for the creamy sauce and process.

    Add the chick peas to the pan and the ingredients from the food processor and the fettuccini and toss.

    Top each serving with a drizzle of Golden Blossom Honey, grated cheese and a dash of red pepper flakes.

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About Light Fettuccini Alfredo

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Quick & Easy