Low Calorie Fettuccine Alfredo

A healthy twist to this pasta-lovers’ favorite. Ingredients • 1 tablespoon unsalted butter • 1 clove garlic, minced • 1 teaspoon grated lemon zest • 2 teaspoons all-purpose flour • 1 cup low-fat (2%) milk • Kosher salt • 2 tablespoons Neufchtel or low-fat cream cheese • 3/4 cup grated parmesan cheese, plus more for topping • 3 tablespoons chopped fresh parsley • 12 ounces fresh fettuccine • Freshly ground pepper Directions How to make the sauce: First, begin by melting the butter in a skillet over medium heat. Add garlic and lemon zest, cooking until the garlic is slightly soft (about 1 minute). Add flour and cook while stirring with a wooden spoon for about 1 minute. Add milk and 3/4 teaspoon salt and cook, whisking constantly until it is just thickened (about 3 minutes). Add in the Neufchatel and parmesan cheese; continue to whisk until melted, about 1 minute. Stir in the chopped parsley. While the sauce is going, boil some salted water in a large pot. Add the fettuccine and cook until al dente (2 to 3 minutes). Reserve 1 cup cooking water and then drain the pasta and return it to the pot. Mix in the sauce and ½ cup of the reserved cooling water to the pasta and toss gently to mix and combine. Add more cooking water if needed to loosen. Season with salt. Equally portion out the pasta into bowls and top with parmesan and pepper. Per serving: Calories 490; Fat 15 g (Saturated 8 g); Cholesterol 48 mg; Sodium 734 mg; Carbohydrate 66 g; Fiber 3 g; Protein 20 g Image by rizkapb on Flickr

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