Low-Fat Fettuccine Alfredo

Low-Fat Fettuccine Alfredo

If you love creamy pasta sauces but hate all the fat, you’ll love this recipe. I didn’t believe it was possible to make a low-fat version that actually tasted really good, but thankfully I was wrong. This recipe is sure to please all your pasta lovers. You’re in control of the amount of fat by choosing regular, low-fat or nonfat milk and cream cheese. I’ve done variations of each and they all turned out great. Using nonfat milk and cream cheese actually turns out amazing, I was shocked by how good it was. While this pasta is already quite hearty on its own, you can bulk it up by adding a variety of cooked meats (chicken, pork, sausage) and vegetables (broccoli, zucchini, peas, carrots). I recommend cooking them and then adding to the sauce right before you add the pasta. In the pictures shown here, I added shredded chicken breast and steamed broccoli. The possibilities for add-ins are endless.   

 In a large skillet cook the garlic in the oil until just soft then add the flour. Cook for a full three minutes on low heat, whisking often. Add the milk and bouillon and cook until slightly thickened (whisk often, scraping the bottom & sides). Get your heavily salted pot of water going when you start making the sauce & cook the pasta as directed on the package. Once the sauce has thickened add the cream cheese (I cut it into small cubes so it will mix in easier), also add half of the Parmesan cheese. Cook over low heat, whisking occasionally until your pasta is cooked. Test for seasoning and add salt & pepper as desired. Drain your pasta, reserving a cup of the pasta water in case you need to thin your sauce. Add the drained pasta directly to your skillet and mix it in with the sauce, ensuring all the noodles are coated. Portion out into individual bowls and top with remaining Parmesan cheese. Enjoy! 

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