Lightened Up Fettuccine Alfredo

Pasta is a staple in our house. We make at least one dish that involves pasta per week. So when I was trying to come up with something a little lighter that wasn’t soup, I decided to re-create a comfort food classic: fettuccine alfredo. I know what you’re thinking… this skinny version has nothing on the real thing. Wrong! It tastes just as good but has less than half the calories of the rich and creamy version!

Lightened Up Fettuccine Alfredo

Lightening up this dish was all about smart substitutes. Instead of a whole stick of butter, I used two tablespoons of olive oil (although butter would be fine too). I swapped out the heavy cream for milk and opted for a little less parmesan cheese. That made a word of difference! While the flavor remained (thanks to the 4 cloves of garlic, salt, pepper and nutmeg), the calories did not! And that’s why this recipe is a keeper! It tastes like the full-fat version, but isn’t!

Lightened Up Fettuccine Alfredo

Let’s get started, shall we?! In a large pot of boiling water, cook 12-14 oz of pasta according to the directions on the package. You can use any shape and any type (I used whole wheat linguine). Meanwhile, in a large sauté pan, heat the oil (or butter) over medium-low heat. Add the minced garlic and cook until it becomes fragrant and translucent- DO NOT BROWN IT. Nobody wants hard little chunks of bitter garlic in their fettuccine sauce! Sprinkle in the flour, whisk to combine. Cook the flour for a minute or so, whisking constantly to prevent it from burning or turing brown.

Lightened Up Fettuccine Alfredo

Slowly pour in the chicken broth (prefer using Swanson Natural Goodness), whisking until the mixture becomes smooth and thick, this may take a minute or two. Whisk in the milk, salt, pepper and nutmeg. Turn the heat up to medium and bring the mixture to a low simmer, whisking constantly. Once the mixture thickens add the parmesan cheese. You’ll probably need to whisk for a few minutes until it gets nice and smooth. Add the drained pasta to the pan and toss to combine. Serve it immediately! As you can probably tell I waited waaaay too long (about 30 minutes) and my sauce really thickened up. That’s what you get when you wait till the steam is gone so you can take crisp pictures :)

Lightened Up Fettuccine Alfredo We served ours up with some chicken apple sausage and a side salad, but a seasoned chicken breast would be a great addition to this dish too! If you’re looking for a lighter yet flavorful version of fettuccine alfredo, this recipe is for you! Enjoy!

5.0 from 2 reviews
Lightened Up Fettuccine Alfredo
 
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This rich and creamy lightened up fettuccine alfredo tastes just as good as the comfort food original!
Author:
Yield: 6-8 servings
Ingredients
  • 12 oz. fettuccine*
  • 2 tbsp. olive oil (or butter)
  • 3 cloves garlic, minced
  • 3 tbsp. all-purpose flour
  • 1¼ c. low sodium chicken broth
  • 1¼ c. milk (1%, 2% or whole)**
  • ½ tsp. salt
  • ¼ tsp. pepper
  • pinch of nutmeg
  • ¾ c. parmesan cheese, grated
Directions
  1. In a large pot of boiling water, cook the pasta according to the directions on the package.
  2. Meanwhile, in a large sauté pan, heat the oil (or butter) over medium-low heat. Add the minced garlic and cook until it becomes fragrant and translucent. Sprinkle in the flour, whisk to combine. Cook the flour for a minute or so, whisking constantly to prevent it from burning or turing brown.
  3. Slowly pour in the chicken broth, whisking until the mixture becomes smooth and thick, this may take a minute or two. Whisk in the milk, salt, pepper and nutmeg. Turn the heat up to medium and bring the mixture to a low simmer. Once the mixture thickens add the parmesan cheese. Add the drained pasta to the pan and toss to combine. Serve immediately!
Notes
*Any shape of pasta will do, I used whole wheat linguine.
**Non-fat half & half can be used as well for a slightly richer sauce.

Recipe source: Life Made Simple