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Fettuccine Alfredo (lighter recipe)

We hope you enjoy this lightened version of a rich and traditional classic.

Fettuccine Alfredo (lighter recipe)

BettyCrockerRecipe by BettyCrocker

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10 minutes

25 minutes

6 servings (about 3/4 cup each)

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Nutrition Info

  • 1 Serving
  • 280
  • 13g
    (Saturated Fat 3g)
  • 35mg
  • 580mg
  • 36g
    (Dietary Fiber 3g)
  • 8g
  • Percent Daily Value*
  • 14%
  • 0%
  • 12%
  • 8%
  • Exchanges
  • 2
  • 2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Purchasing

    Fat-free evaporated milk is commonly sold in cans with other canned milk products such as sweetened condensed milk.

  • Special Touch

    Looking for an easy way to dress up this classic dish? Simply stir in cooked shrimp with the evaporated fat-free milk and serve with freshly shredded Parmesan cheese and lemon wedges.

  • Did You Know...

    Avoid those pasta boil-overs: After water comes to a boil and you add the pasta, cover the saucepan and turn off the heat. (Pasta should be thoroughly covered with water at this point.) Let stand about 15 minutes, stirring once or twice; drain.

  • Simplify

    To make this dish even faster, buy refrigerated fettuccine. Most kinds are ready in just a few minutes.

Ingredients

  • 8  ounces uncooked fettuccine
  • 1/3  cup margarine
  • 1/2  cup evaporated fat-free milk
  • 3/4  cup grated reduced-fat Parmesan cheese blend
  • 1/2  teaspoon salt
  • 1/8  teaspoon pepper
  • Chopped fresh parsley

Directions

  1. 1Cook fettuccine as directed on package.
  2. 2While fettuccine is cooking, heat margarine and milk in 2-quart saucepan over low heat, stirring constantly, until margarine is melted. Stir in cheese, salt and pepper.
  3. 3Drain fettuccine. Pour sauce over fettuccine; stir until fettuccine is well coated. Sprinkle with parsley.

Categories: Course, Main Dishes, Pasta, Vegetarian, Side Dishes, Pasta, Cuisine, Italian, Vegetarian, Healthy, Ingredient, Pasta

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