Lighter Alfredo Sauce Recipes

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LIGHT ALFREDO SAUCE



Light Alfredo Sauce image

Make and share this Light Alfredo Sauce recipe from Food.com.

Provided by SashasMommy

Categories     Cheese

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

1 tablespoon extra virgin olive oil
4 garlic cloves, minced
2 cups skim milk
1 cup chicken broth
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated parmesan cheese

Steps:

  • In a medium saucepan, heat oil over medium heat.
  • Add garlic and saute until golden brown.
  • In a small saucepan, stir together milk, chicken broth, flour, salt and pepper over low heat until smooth and thick.
  • Stir into garlic.
  • Continue to cook over medium low heat, stirring frequently, until the sauce is thick.
  • Stir in Parmesan cheese.

LIGHTER ALFREDO SAUCE



Lighter Alfredo Sauce image

This actually turned out very good. I served it with whole wheat pasta, scallops, peas and mushrooms all mixed together. Also, I LOVE garlic, so I added a lot and I didnt add any salt while cooking, so adjust it to your tastes.

Provided by kaitlin384

Categories     Sauces

Time 10m

Yield 2 serving(s)

Number Of Ingredients 7

1/2 cup low-fat milk
2 tablespoons fat-free half-and-half
1/2 tablespoon butter
4 garlic cloves, minced
1 1/2 tablespoons parmesan cheese
2 1/2-3 tablespoons fresh grated romano cheese
1 tablespoon all-purpose flour

Steps:

  • on med-low heat sautee garlic in butter until softened and fragrant.
  • turn down the heat and slowly add milk and half and half.
  • stir in cheeses and flour.
  • stir frequently to combine.
  • when fully mixed turn up the heat a bit and continue stirring until sauce thickens.
  • remove from heat and serve with pasta and your choice of anything else!

Nutrition Facts : Calories 124.6, Fat 6.6, SaturatedFat 4.1, Cholesterol 21.7, Sodium 212.4, Carbohydrate 9.7, Fiber 0.2, Sugar 4.1, Protein 6.8

ALFREDO LIGHT



Alfredo Light image

A lighter version of a creamy classic! I sometimes substitute peas for the broccoli.

Provided by Dorothy

Categories     Main Dish Recipes     Pasta

Time 40m

Yield 8

Number Of Ingredients 11

1 onion, chopped
1 clove garlic, minced
2 teaspoons vegetable oil
2 cups skim milk
1 cup chicken broth
3 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup grated Parmesan cheese
16 ounces dry fettuccine pasta
1 (16 ounce) package frozen broccoli florets

Steps:

  • In a medium saucepan, heat oil over medium heat. Add onion and garlic, and saute until golden brown.
  • In a small saucepan, stir together milk, chicken broth, flour, salt and pepper over low heat until smooth and thick. Stir into onion mixture. Continue to cook over medium low heat, stirring frequently, until the sauce is thick. Stir in Parmesan cheese.
  • Meanwhile, cook pasta in boiling water. Add broccoli to the pasta for the last several minutes of cooking. Continue cooking until the pasta is al dente.
  • Drain the pasta and vegetables, and transfer to a large bowl. Toss with sauce. Serve.

Nutrition Facts : Calories 291.7 calories, Carbohydrate 50.5 g, Cholesterol 5.6 mg, Fat 4.1 g, Fiber 3.6 g, Protein 13.9 g, SaturatedFat 1.4 g, Sodium 360 mg, Sugar 6.3 g

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 LEMON ALFREDO SAUCE



Lighter Lemon Alfredo Sauce image

Sometimes we want a pasta sauce that is a little lighter than the standard heavy cream style of an Alfredo Sauce. This is a great compromise. We have a cavatelli machine and crank out delicious corkscrew pasta- this is the perfect addition!

Provided by That Napa Chicken R

Categories     Sauces

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1/4 cup butter
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/2 cup low-fat milk
1/4 cup neufchatel cheese (or cream cheese)
1/4 cup parmesan cheese
1/4 cup mozzarella cheese
1/2 cup chicken broth
1/2 cup lemon juice (fresh)
salt and pepper

Steps:

  • Saute olive oil, butter, garlic and red pepper flakes in small sauce pan over medium heat until garlic is slightly browned.
  • Put milk, neufchatel cheese, and half of the Parmesan cheese in a food processor. Blend until creamy and add to pan, stir well. Next, add the chicken broth and lemon juice.
  • Season with salt and pepper to taste.
  • Just before serving, add the remaining parmesan and the mozzarella, stirring until melted and the sauce is well blended.
  • Serve over hot cooked pasta as desired.

Nutrition Facts : Calories 207.3, Fat 18.7, SaturatedFat 10, Cholesterol 43.1, Sodium 330.6, Carbohydrate 5.2, Fiber 0.2, Sugar 2.6, Protein 5.9

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

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