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:

Quickview
415k Calories
19g Protein
16g Total Fat
47g Carbs
10% Health Score
Limit These
Calories
415k
21%

Fat
16g
25%

  Saturated Fat
9g
57%

Carbohydrates
47g
16%

  Sugar
6g
7%

Cholesterol
93mg
31%

Sodium
514mg
22%

Get Enough Of These
Protein
19g
38%

Selenium
51µg
73%

Vitamin K
50µg
48%

Phosphorus
392mg
39%

Calcium
369mg
37%

Manganese
0.53mg
27%

Vitamin B2
0.3mg
18%

Vitamin A
701IU
14%

Zinc
2mg
14%

Vitamin B12
0.84µg
14%

Magnesium
53mg
13%

Copper
0.21mg
11%

Vitamin B5
1mg
10%

Vitamin B1
0.15mg
10%

Vitamin B6
0.2mg
10%

Vitamin D
1µg
10%

Fiber
2g
9%

Potassium
318mg
9%

Iron
1mg
9%

Folate
28µg
7%

Vitamin C
5mg
7%

Vitamin B3
1mg
7%

Vitamin E
0.47mg
3%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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