Best Fettuccine Alfredo Cooking Light Recipes

Fettuccine Alfredo (Cooking Light) image

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 (From Cooking Light) image

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

COOKING LIGHT FETTUCCINE ALFREDO image

Yield 4 Servings

Number Of Ingredients 10

Ingredients
1 tablespoon margarine
2 small cloves garlic, minced
1 tablespoon all-purpose flour
1 1/3 cups skim milk
2 tablespoons light process cream cheese
1 1/4 cups freshly grated Parmesan cheese, divided
4 cups hot cooked fettuccine (cooked without salt or fat)
2 teaspoons chopped fresh parsley
Freshly ground pepper

Steps:

Melt margarine in a saucepan over medium heat. Add minced garlic, and saut 1 minute. Stir in flour. Gradually add skim milk, stirring with a wire whisk until mixture is blended. Cook, stirring constantly, 8 minutes or until mixture is thickened and bubbly. Stir in cream cheese; cook 2 minutes. Add 1 cup Parmesan cheese, stirring constantly until Parmesan cheese melts. Pour sauce over hot cooked fettuccine, and toss well to coat. Top fettuccine with remaining 1/4 cup Parmesan cheese, chopped parsley, and pepper.