Healthier Fettuccine Alfredo
The recipe Healthier Fettuccine Alfredo can be made in roughly 25 minutes. This recipe serves 4 and costs $1.05 per serving. This main course has 416 calories, 19g of protein, and 17g of fat per serving. This recipe from Texanerin has 1137 fans. If you have pepper, garlic, milk, and a few other ingredients on hand, you can make it. It is a rather inexpensive recipe for fans of Mediterranean food. All things considered, we decided this recipe deserves a spoonacular score of 71%. This score is solid. If you like this recipe, you might also like recipes such as Healthier Shrimp Alfredo, Fettuccine Alfredo, and Fettuccine Alfredo.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1 tablespoon (14 grams) butter
8 ounces (225 grams) dry fettuccine (or any other type of pasta)
3 tablespoons chopped fresh parsley, optional
2 cloves garlic, minced
2 teaspoons grated lemon zest
1½ cups (355ml) milk (any kind you like)
3 tablespoons cream cheese or neufchatel cheese
1 cup (85 grams) grated Pecorino Romano or Parmesan, plus more for sprinkling on top
freshly ground pepper, optional
¼ teaspoon salt (I like things salty and use ½ teaspoon)
1 tablespoon white whole wheat or all-purpose flour (use a GF all-purpose flour for a GF version)
Equipment:
frying pan
pot
whisk
Cooking instruction summary:
Prepare the pasta according to the pasta directions. When it's finished, drain it but do not rinse. Return to the pot.Meanwhile, in a medium skillet over medium heat, melt the butter. Add the minced garlic and lemon zest and cook until the garlic is soft – about 1-2 minutes.Stir in the flour and cook, stirring constantly, for 1 minute.Whisk in the milk and salt and cook, whisking constantly, until the sauce has thickened – about 3 minutes.Add the cream cheese, Pecorino Romano and whisk until completely melted.Add the parsley if using, and salt and pepper to taste.Add the sauce to the prepared pasta and mix until combined. Top with more cheese if desired.Serve immediately and refrigerate any leftovers for up to 4 days.
Step by step:
1. Prepare the pasta according to the pasta directions. When it's finished, drain it but do not rinse. Return to the pot.Meanwhile, in a medium skillet over medium heat, melt the butter.
2. Add the minced garlic and lemon zest and cook until the garlic is soft – about 1-2 minutes.Stir in the flour and cook, stirring constantly, for 1 minute.
3. Whisk in the milk and salt and cook, whisking constantly, until the sauce has thickened – about 3 minutes.
4. Add the cream cheese, Pecorino Romano and whisk until completely melted.
5. Add the parsley if using, and salt and pepper to taste.
6. Add the sauce to the prepared pasta and mix until combined. Top with more cheese if desired.
7. Serve immediately and refrigerate any leftovers for up to 4 days.
Nutrition Information:
covered percent of daily need
