Recipe: Slimmed Down Fettuccini Alfredo

I adapted this recipe from a Cooking Light recipe. The Cooking Light recipe calls for 2 garlic cloves, minced and chopped parsley…. While I love garlic and parsley….. and I agree that they would be great additions to the recipe…. garlic and parsley are not in the classic Fettuccini Alfredo… and since my goal here is to slim down the original version … I didn’t include it.

Keep in mind…. I like additions to the recipe…. these, as well as, cooked chicken or shrimp…. I leave those decisions up to you.


Slimmed Down Fettuccini Alfredo Recipe:

All you need:

Fettuccini, cooked according to package directions
1 tablespoon margarine
1 tablespoon flour
1 cup fat free milk
1 1/3 cups 1% low-fat cream cheese
1 ¼ cups grated fresh Parmesan cheese
½ teaspoon salt
Freshly ground black pepper to taste

All you need to do:

Cook fettuccini according to package directions. Drain.

In the same pot you cooked the fettuccini in, melt the margarine.

Stir in the flour.

Gradually add the milk, stirring constantly with a whisk.

Cook until thickened, about 5-6 minutes.

Add 1 cup Parmesan, cream cheese and salt, stirring constantly with a whisk until cheese melt.

Add the pasta and toss. Sprinkle with the remaining ½ cup Parmesan cheese.

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