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Low-Fat Fettuccine Alfredo

Tina Rupp
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 freshly grated Parmesan, plus extra for sprinkling
  • 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 the flour. Simmer until slightly thickened, whisking constantly, 1 to 2 minutes. Remove from heat and stir in the Parmesan and 1/2 teaspoon salt. Add the pasta and broccoli and cook, stirring, over low heat until heated through. Top each serving with extra Parmesan.
By Maureen Callahan, R.D., and Kay Chun,  May 2004
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Quick Tip

Mix pasta and sauce together before serving so all the strands are evenly coated and the flavors marry.

Nutritional Information

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

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