Low-Fat Fettuccine Alfredo

Low-Fat Fettuccine Alfredo
Tina Rupp
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preparation
15
minutes
cooking
15
minutes
Serves 4

Ingredients

12
ounces
fettuccine
1
head broccoli, cut into florets, stalk peeled and sliced
1 1/2
cups
skim milk
1
tablespoon
unsalted butter
1
tablespoon
flour
3/4
cup
cup freshly grated Parmesan, plus more for serving
kosher salt

Directions

  1. Cook the pasta according to the package directions. Drain.
  2. Meanwhile, bring a pot of salted water to a boil and cook the broccoli until tender, 3 minutes. Drain.
  3. Heat the milk and butter in a large saucepan over low heat and slowly whisk in the flour. Simmer until slightly thickened, whisking constantly, 1 to 2 minutes.
  4. Remove from heat and stir in the Parmesan and ½ teaspoon salt. Add the pasta and broccoli and cook, stirring, over low heat until heated through.
  5. Top each serving with extra Parmesan.
Maureen Callahan, R.D., and Kay Chun
April 2004

Nutritional Information

  • Per Serving
  • Calories 445
  • Calcium 312 mg
  • Carbohydrate 72 g
  • Cholesterol 23 mg
  • Fat 9 g
  • Fiber 4 g
  • Iron 3 mg
  • Protein 22 mg
  • Sat Fat 5 g
  • Sodium 568 mg
What does this mean? See Nutrition 101.

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