Low-Fat Fettuccine Alfredo

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Photo by Tina Rupp
Low-Fat Fettuccine Alfredo 3.4 321 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 445 calories
    • Fat 9 g
    • Sat Fat 5 g
    • Cholesterol 23 mg
    • Sodium 568 mg
    • Protein 22 mg
    • Carbohydrate 72 g
    • Fiber 4 g
    • Iron 3 mg
    • Calcium 312 mg

Cook the pasta according to the package directions. Drain.Meanwhile, bring a pot of salted water to a boil and cook the broccoli until tender, 3 minutes. Drain.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.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.Top each serving with extra Parmesan.

Ingredients

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

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