Fettuccine Alfredo From Cooking Light Recipes

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LOW-CAL FETTUCCINE ALFREDO



Low-Cal Fettuccine Alfredo image

This lighter version of alfredo gives you all the creaminess of the original without loads of heavy cream and butter.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 11

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 Neufchâtel 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

Steps:

  • 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 Neufchâtel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
  • 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. 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.

Nutrition Facts : Calories 490 calorie, Fat 15 grams, SaturatedFat 8 grams, Cholesterol 48 milligrams, Sodium 734 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 20 grams

LIGHTER FETTUCCINI ALFREDO



Lighter Fettuccini Alfredo image

A low-fat pasta for garlic lovers. For variety, try shell or penne pasta.

Provided by Linda Lou

Categories     Main Dish Recipes     Pasta

Yield 6

Number Of Ingredients 8

12 ounces dry fettuccine pasta
1 cup nonfat milk
½ cup reduced fat margarine
8 ounces Neufchatel cheese, cubed
¼ teaspoon garlic powder
½ teaspoon minced garlic
¼ teaspoon onion salt
1 cup grated Parmesan cheese

Steps:

  • In a large pot of boiling salted water cook fettuccini until al dente. Drain.
  • Combine milk, cubed Neufchatel cheese, butter or margarine, garlic powder, onion powder, minced garlic, and salt. Stir until smooth. Stir in grated Parmesan cheese and cook 2 to 3 minutes, or until blended.
  • Toss pasta with Alfredo sauce and serve warm.

Nutrition Facts : Calories 437.8 calories, Carbohydrate 44.6 g, Cholesterol 41.3 mg, Fat 20.7 g, Fiber 1.9 g, Protein 17.8 g, SaturatedFat 9.5 g, Sodium 623.6 mg, Sugar 4.4 g

FETTUCCINE ALFREDO (FROM COOKING LIGHT)



Fettuccine Alfredo (From Cooking Light) image

From Cooking Light's Five Star Recipes, this was one of a handful of Editor's Choice recipes. A lovely sauce for pasta that's much lighter than traditional alfredo. Recipe calls for light process cream cheese which is reduced-fat cream cheese in the little tub. I have used reduced-fat cream cheese in the block without a problem. Original recipe also calls for margarine but I have never use the stuff so have listed butter in the ingredient list. Fettucine should be cooked without salt or fat and kept hot until sauce is added.

Provided by LonghornMama

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon butter
2 small garlic cloves, minced
1 tablespoon flour
1 1/3 cups skim milk
2 tablespoons reduced-fat cream cheese
1 1/4 cups fresh parmesan cheese, grated and divided
4 cups cooked fettuccine
2 teaspoons fresh parsley, chopped
fresh ground pepper

Steps:

  • Melt butter in saucepan over medium heat. Add garlic and saute 1 minute. Whisk in flour. Gradually add skim milk, stirring until blended. Cook, stirring constantly, 8 minutes or until thickened and bubbly.
  • Stir in cream cheese; cook 2 minutes. Add 1 cup Parmesan, stirring constantly until melted.
  • Pour sauce over hot cooked fettucine and toss to coat. Top with remaining 1/4 cup Parmesan, chopped parsley, and pepper.

Nutrition Facts : Calories 441.4, Fat 16.7, SaturatedFat 8.9, Cholesterol 87.4, Sodium 577.5, Carbohydrate 48.6, Fiber 2, Sugar 1, Protein 23.7

FETTUCCINE ALFREDO (COOKING LIGHT)



Fettuccine Alfredo (Cooking Light) image

Make and share this Fettuccine Alfredo (Cooking Light) recipe from Food.com.

Provided by Cookie16

Categories     Free Of...

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon butter
2 garlic cloves, minced
1 tablespoon flour
1 1/3 cups 1% low-fat milk
1 1/4 cups grated fresh parmesan cheese, divided
2 tablespoons low-fat cream cheese
1/2 teaspoon salt
8 ounces fettuccine
2 teaspoons chopped flat leaf parsley
black pepper

Steps:

  • Cook pasta according to package directions.
  • Meanwhile, melt butter in medium saucepan over medium heat.
  • Add garlic and cook 1 minute, stirring frequently.
  • Stir in flour.
  • Gradually add milk, stirring with a whisk.
  • Cook 6 minutes or til thickened, stirring constantly.
  • Add 1 cup parmesan, cream cheese and salt. Stir with whisk while cheeses melt.
  • Toss with hot pasta, sprinkle with remaining 1/2 cup of parmesan and chopped parsley and pepper.
  • Serve immediately.

Nutrition Facts : Calories 440.7, Fat 16.8, SaturatedFat 9.3, Cholesterol 92.3, Sodium 866, Carbohydrate 48.2, Fiber 2, Sugar 5.8, Protein 23.8

FETTUCCINE ALFREDO (LIGHTER VERSION)



Fettuccine Alfredo (Lighter Version) image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 pound fresh linguine
1 1/2 teaspoons cornstarch
1 cup milk
1 tablespoon butter
1/4 cup light cream
1/2 cup freshly grated Parmesan cheese

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook until it is tender but still firm to the bite, about 3 minutes. In a saucepan melt butter, add milk and then whisk in cornstarch over medium heat until lightly thickened. Add pasta to the saucepan and toss. Add light cream, Parmesan cheese, salt and pepper, nutmeg to taste. Toss and thicken more. Serve immediately.

LIGHTER CHICKEN FETTUCCINE ALFREDO



Lighter Chicken Fettuccine Alfredo image

This version of chicken fettuccine alfredo is lightened by substituting some of the heavy cream with chicken broth.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy     Alfredo Pasta Sauce Recipes

Time 1h10m

Yield 6

Number Of Ingredients 10

2 large boneless skinless chicken breasts
2 cups low-sodium chicken broth
4 cloves garlic, minced
ground black pepper to taste
2 cups heavy cream
2 egg yolks
salt to taste
1 pound fettuccine
1 sprig chopped fresh parsley
2 cups freshly grated Parmigiano-Reggiano cheese, divided

Steps:

  • Combine chicken breasts and chicken broth in a saucepan over medium-high heat. Bring to a boil, cover, and reduce heat to low; simmer for 5 minutes. Turn breasts, cover, and simmer another 5 minutes. Remove from heat and let sit with the cover on for 15 minutes.
  • Remove chicken breasts from the broth and set aside to cool, reserving the broth in the saucepan. Once the chicken is cool enough to handle, cut into bite-size slices.
  • Return the chicken broth to medium heat and cook until reduced to 1 cup.
  • Stir garlic, black pepper, and heavy cream into the reduced broth; bring to a simmer and remove from heat.
  • Whisk egg yolks in a bowl until smooth. Beat 1 tablespoon of the warm cream mixture into the eggs until thoroughly incorporated; repeat until about 1/2 cup of the warm cream mixture is used.
  • Whisk the warm cream and egg mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, whisking constantly, until the mixture almost comes to a simmer and thickens, about 5 minutes. Season with salt and black pepper to taste.
  • Bring a large pot of lightly salted water to a boil. Cook fettuccine in boiling water, stirring occasionally, until nearly cooked through, about 7 minutes. Drain.
  • Stir parsley, 1 cup of Parmigiano-Reggiano, and cream mixture into the pasta. Remove from heat, cover, and let sit for a few minutes until thick.
  • Fold chicken and 1 cup Parmigiano-Reggiano into the pasta mixture to serve.

Nutrition Facts : Calories 758.9 calories, Carbohydrate 59.6 g, Cholesterol 239.4 mg, Fat 41.8 g, Fiber 2.8 g, Protein 37.8 g, SaturatedFat 24.2 g, Sodium 505.2 mg, Sugar 2.9 g

FETTUCCINI ALFREDO - LIGHT EDITION



Fettuccini Alfredo - Light Edition image

This is basically a recipe I found in the Looneyspoons cookbook and altered to suit my tastes! So very yummy! Feel free to add whatever you like - sometimes I add chicken, and sometimes I add shrimp!

Provided by Shannon 24

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

12 ounces fettuccine pasta, dry
2 tablespoons butter
1 -2 garlic clove, minced
1 1/2 cups 2% low-fat milk (or I have used skim)
1 1/2 tablespoons all-purpose flour
1/3 cup parmesan cheese, grated (real is better)
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup low-fat sour cream
1 -2 cup shrimp or 1 -2 cup chicken

Steps:

  • Cook fettuccine. Drain and return to pot.
  • While you are cooking the pasta, prepare the sauce. Melt butter in a medium saucepan over medium heat.
  • Add garlic and sauté for 1 minute.
  • Mix the milk and flour together until smooth. Add to garlic.
  • Increase heat to medium high. Cook and stir until it is bubbling and thickened. 4 - 5 minutes.
  • Reduce heat to low. Stir in Parmesan cheese, basil, salt and pepper. Cook for 1 -2 minutes, until cheese is melted.
  • Stir in chicken or shrimp and sour cream.
  • Cook until heated through.
  • Pour sauce over fettuccine and toss to coat.
  • Enjoy!

Nutrition Facts : Calories 419.2, Fat 13.8, SaturatedFat 7.7, Cholesterol 100.3, Sodium 395.8, Carbohydrate 56.2, Fiber 0.2, Sugar 4.8, Protein 17.1

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