Light Fettuccine Alfredo
This is a lighter version of the alfredo sauce you love to order at restaurants. Serve with pasta and grilled chicken for a comforting weeknight dinner.
Servings 4 Servings
Ingredients
- ¾ pounds fettuccine or linguine, or other long pasta
- 2 tablespoons butter
- 2 garlic cloves
- 1 tablespoon flour
- ⅓ cup heavy cream
- ¾ cup low-fat milk
- ½ cup parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon pepper
- chopped parsley optional
Instructions
- Cook pasta as directed.
- While the pasta is cooking, melt the butter in a large skillet over medium-low heat. Add garlic and cook for 30 seconds. Whisk in flour and cook till the mixture is a light golden color.
- Whisk in the heavy cream, then the milk. Continue to whisk for 3-4 minutes or until the sauce starts to thicken.
- Turn the heat to low. Mix in parmesan, salt, and pepper. If the sauce is too thick for you, add one teaspoon of milk until you get your desired consistency.
- Add the cooked pasta to the sauce and toss till the pasta is well coated. Top with parsley and more pepper. Serve immediately.
Nutrition
Serving: 1Serving | Calories: 492kcal | Carbohydrates: 66.4g | Protein: 17g | Fat: 17.3g | Saturated Fat: 10.4g | Fiber: 2.7g | Sugar: 5.2g
