Fat Free Fettuccine Alfredo Recipes

SHRIMP FETTUCCINE ALFREDO

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add half-and-half. Bring to a boil; cook and stir for 1 minute or until thickened. Drain fettuccine; stir into pan. Stir in the shrimp, cheese and salt; heat through. Sprinkle with parsley before serving.

LOW-FAT FETTUCCINE

Steps:

• Cook the fettucine according to package directions. In a saucepan over medium heat, bring broth and garlic to a boil. Add mushrooms and onions; reduce heat. Simmer, uncovered, for 3-5 minutes or until the mushrooms are tender. Add cream cheese and ham; cook and stir until cheese is melted. Add tomatoes; heat through. Remove from the heat; stir in Parmesan cheese and pepper. Rinse and drain fettuccine; top with the sauce.

LOW FAT FETTUCCINE ALFREDO

Steps:

• In blender, combine cottage cheese, milk, egg yolk and pepper and puree until smooth.
• In a small saucepan, melt butter over low heat; add puree and bring to a simmer, stirring occasionally.
• Stir in all but 4 tsp of parmesan cheese.
• Toss cooked noodles with sauce and sprinkle with remaining parmesan cheese.

DREAMY LOW-FAT FETTUCCINE ALFREDO

Steps:

• Bring 4 quarts of water to a boil in a large pot over high heat. I sometimes use a ladle, fill each of four serving bowls with about 1/2 boiling water and set aside.
• Meanwhile, in a large saucepan, heat the butter over medium heat until foaming. Whisk in the flour until mixture is smooth and golden, 1 to 2 minutes. Whisk in the milk, half-and-half, garlic, 1/2 tsp salt, pepper and nutmeg. Bring to a simmer.
• Reduce heat to medium-low and simmer until sauce is slightly thickened, 1 to 2 minutes. Discard garlic, stir in Parmesan and remove from heat.
• Stir pasta and remaining salt into the boiling water and cook, stirring constantly, until al dente, about 2 to 3 minutes.
• Reserve 1 cup pasta cooking water, then drain pasta.
• Return sauce to low heat, add 1/3 cup pasta water and the cooked pasta. Toss until evenly coated. Cook until sauce has thickened slightly, about 1 minute. Add more water as needed to thin sauce to desired consistency and adjust seasonings.
• Working quickly, empty the water from the warmed bowls and fill with pasta. Serve immediately.

FAT-FREE FETTUCCINE ALFREDO

Steps:

• Mix 1 teaspoon cornstarch and 1 teaspoon skim milk in a saucepan.
• Add the rest of the skim milk and bring to a boil.
• Lower heat to medium and slowly add the cream cheese, stirring constantly.
• Simmer mixture until thick.
• Add salt and pepper.
• Saute mushrooms and scallions in a nonstick skillet sprayed with cooking spray.
• Cook fettucini according to package directions.
• Toss cooked noodles with sauce. - - - - - - - - - - - - - - - - - -.

FAT FREE FETTUCCINE ALFREDO

Steps:

• Sautee mushrooms and scallions in a non-stick skillet, set aside.
• Mix together the cornstrarch and 1 tsp evaporate skim milk in a non-stick saucepan. Add the rest of the evaporated milk and bring to a boil.
• Lower the heat to medium and slowly add the cream cheese, stirring constantly; simmer until thick.
• Add the salts, pepper, mushrooms and scallions.
• Cook the fettucini accoring to package directions. Toss the cooked noodles with the sauce.

SMARTER FETTUCCINE ALFREDO

Steps:

• Cook pasta as directed on package.
• Meanwhile, combine broth and flour in medium saucepan.
• Stir in cream cheese, 2 Tbls. of the parmesan cheese, the nutmeg and pepper;
• cook 2 min., stirring constantly with a wire whisk until mixture boils and thickens.
• Drain pasta. Toss with sauce.
• Sprinkle with remaining parmesan cheese and parsley.

DIVINELY CREAMY LOW-FAT FETTUCCINE ALFREDO

Steps:

• Cook the fettuccine according to package directions, omitting salt if desired.
• Drain, reserving 1/4 cup of the cooking water.
• Place the pasta in a serving bowl and keep warm.
• Meanwhile, melt the butter in a medium nonstick skillet.
• Add the flour and cook, stirring constantly, until the mixture becomes straw-colored and fragrant, about 45 seconds, then remove from the heat and whisk in the milk.
• Return the pan to the stove, raise the heat to medium-high, and continue cooking, whisking constantly, until slightly thickened, about 2 minutes.
• Add the reserved cooking water, the cheese, the lemon juice and nutmeg; stir until just smooth.
• Pour over the hot pasta, toss gently to coat, and serve at once.