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healthified fettuccine alfredo

(1 rating)
Recipe by
Carol Davilla
Grimes, IA

Well being Italian, I do love my Italian food.. but it is time to healthify some ingredients that are not so good for you.. Having cholestoral problems I had to find a good recipe and still enjoy what I so loved to eat my whole life..this is one I thought I'd share.. and it cuts back on all the butter down to 2 Tablespoons.. a big difference and only 330 calories in a serving..I also add a low cal. salad with it..

(1 rating)
yield 8 serving(s)
prep time 40 Min
cook time 40 Min

Ingredients For healthified fettuccine alfredo

  • 1 lb
    fettucine, uncooked
  • 2 c
    whole milk
  • 1 Tbsp
    all purpose flour
  • 1/4 tsp
  • 1 dash
    freshly ground black pepper/ or regular
  • 2 Tbsp
  • 2 tsp
    finely chopped chopped garlic
  • 2 oz
    1/3 less fat cream cheese
  • 2 Tbsp
    2chopped flat leaf parsley (flat has more flavor than the curly leaf)
  • 2/3 c
    grated parmesan or ramano cheese

How To Make healthified fettuccine alfredo

  • 1
    Cook fettuccine as directed on package, omitting salt. Drain; return to saucepan. Cover to keep warm; set aside.
  • 2
    Meanwhile, in medium bowl, stir milk, flour, salt, black pepper with wire whisk until smooth.
  • 3
    In a 2 qt. saucepan, melt butter over medium to low heat. Add garlic; cook 1 minute, stirring constantly (do not burn). With wire whisk, stir milk mixture into butter mixture in saucepan. Cook and stir over medium heat 6-8 minutes or until mixture thickens and boils.
  • 4
    Stir in cream cheese until melted. Stir in Parmesan cheese till melted. Pour over Fettuccine; toss to coat. Sprinkle with parsley..

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