Light Fettuccine Alfredo

I wasn’t certain that this Light Fettuccine Alfredo would pass the family’s taste test. But they gobbled it up without a peep. And asked for more!

Light Fettuccine Alfredo

Light Fettuccine Alfredo??? You my be thinking that “Fettuccine Alfredo” and “Light” in the same recipe is contradictory and maybe even impossible! The traditional Italian pasta dish consists of long flat noodles mixed with  a rich sauce of emulsified Parmigiano-Reggiano cheese and butter, though most of the recipes I’ve used in the past call for heavy cream. How can this be made light and still delicious??? I’ve found a way.

This post may be somewhat of a shocker to my devoted readers, but it’s actually a healthier version of our favorite fat laden pasta dish.  A typical Alfredo sauce is not for the calorie conscious. But when I first made this Light Fettuccine Alfredo a few years back, nobody even noticed the changes. I knew from both my first bite and my family’s reaction that it was a winner.

Plus it’s super easy! My family loves simple, comforting pasta dishes like Penne alla Vodka, Pasta with Sausage and Tomatoes, or this Creamy Pesto Pasta. My family gives this healthier fettuccine Alfredo their hearty approval!

Lightened Up Comfort Food: A Healthier Fettuccine Alfredo

Low-fat or 2 percent milk and lightened cream cheese replaced the heavy cream sauce in this Cooking Light version of Alfredo sauce. I was the skeptic, but if you know how picky my family is, you know this version was darned tasty.

There’s still butter and loads of Parmesan, so it’s not totally guilt free. But a heck of a lot lighter than the the classic fettuccine Alfredo. If you have a craving for this classic, rich pasta dish, why not give this healthier fettuccine Alfredo a try. Comfort food without the guilt!

More Pasta Recipes You’ll Love:

• Veggie Lover’s Greek Pasta from Foodie with Family
• Chicken Piccata Pasta from That Skinny Chick Can Bake
• One-Pot Cheesy Italian Pasta and Chicken from The Slow Roasted Italian
•  Mozzarella, Basil Parmigiano-Reggiano Ravioli with Butter Sage Sauce from That Skinny Chick Can Bake 
• Creamy Lemon One Pot Pasta from Diethood
• Vegetarian Spaghetti from Family Food on the Table

Comfort Food Pasta Recipes from the Sunday Supper Crew:

Must Make Meaty Comfort Food Pasta Recipes

• Bacon Onion Spaetzle by Caroline’s Cooking
• Baked Pasta with Kale and Sausage by Simple and Savory
• Chicken Glorioso Pasta Bake by Sunday Supper Movement
• Creamy Italian Sausage Tortellini Skillet by Soulfully Made
• Gluten Free Chicken Spaghetti Bake by Cricket’s Confections
• Healthy Homemade Hamburger Helper Skillet by A Mind “Full” Mom
• Homemade Spaghetti Noodles with Stuffed Meatballs by The Freshman Cook
• One Pot Chicken Parmesan by Pies and Plots
• Polish Sausage Macaroni and Cheese by A Kitchen Hoor’s Adventures
• Pot Roast Stroganoff by Fantastical Sharing of Recipes
• Ravioli with Prosciutto & Arugula by Gourmet Everyday

Must Make Veggie Comfort Food Pasta Recipes

• Baked Pumpkin Gnocchi with Thyme and Blue Cheese by Sprinkles and Sprouts
• Butternut Squash Pasta Bake by Cooking Chat
• Light Fettuccine Alfredo by That Skinny Chick Can Bake
• Sour Cream and Chive Noodles by Palatable Pastime
• Spinach Stuffed Shells by Hardly A Goddess

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Light Fettuccine Alfredo

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A lightened up Fettuccine Alfredo that past my family’s scrutiny!

• Author: Liz Berg
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Pasta, Vegetarian

Ingredients

Adapted from Cooking Light

• 1 tablespoon butter
• 2 garlic cloves, minced
• 1 tablespoon flour (I used Wondra)
• 1 1/3 cups 1% low fat milk
• 1 1/4 cups Parmesan cheese
• 2 tablespoons 1/3 less fat cream cheese
• 1/2 teaspoon salt
• 8 ounces fettuccine, cooked and drained
• 2 teaspoons chopped flat leaf parsley
• Freshly ground black pepper

Instructions

1. Cook fettuccine according to package directions, drain.
2. Melt butter in a saucepan over medium heat. Add garlic and cook just till fragrant, about a minute, stirring frequently. Stir in flour, then gradually whisk in milk, stirring constantly till mixture thickens. Add 1 cup of the Parmesan, cream cheese and salt, stirring till cheese melts. Add hot pasta and toss. Serve with a sprinkle of the remaining Parmesan, flat leaf parsley and black pepper to taste.

Notes

Adapted from Cooking Light.