Skinny Fettuccine Alfredo Sauce

Skinny Fettucine Alfredo – easy and lightened up Alfredo sauce which comes together in less than 20 minutes!

Let’s face it. Nothing quite compares to heavy cream which is used as the main ingredient in Alfredo. Heavy cream can make anything bad taste good, not to mention butter and bacon. I think that Alfredo sauce is probably one of the hardest dishes to make lighter but this recipe does a pretty good job with recreating it. Instead of heavy cream milk and reduced fat cream cheese is used. Parmesan is another main ingredient in Alfredo sauce which is also a must for a dish. No substitutions for that!

Ingredients for Fettuccine Alfredo 

• Unsalted butter
• Garlic, minced
• Lemon zest
• All-purpose flour
• 1 cup low-fat (1%) milk – can sub almond milk if you’re allergic to milk
• Kosher salt
• Neufchtel or low-fat cream cheese
• Parmesan cheese
• Fresh parsley
• Fettuccine – any pasta shape will work with this

How to make Lighter Fettucine Alfredo Sauce 

1. Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft about 1 minute. Add in the flour and cook, stirring with a wooden spoon,1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly until just thickened about 3 minutes. Add the Neufchatel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
2. Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot.
3. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.

 

Pictures re-taken on 7/9/15 Look below at the one that’s grey. Yuck.

If any of you are experiencing blank pages, I’m sorry. Try loading it again in the next few moments. I have to upgrade my ram on this website and hopefully, that should take care of the problem!

 

Recipe from Food Network Magazine

Print