Skinny Fettuccini Garlic Alfredo
A lightened up garlic alfredo sauce that is delicious and creamy and coats the pasta perfectly! Half of the calories and you won’t even be able to tell!
Servings: 6 Servings
Ingredients
- 12 ounces whole wheat fettuccini pasta
Garlic Alfredo Sauce:
- 2 tablespoons unsalted butter
- 2 minced garlic cloves
- 2 tablespoons all-purpose flour
- 2 cups 1% milk
- 2 ounces reduced-fat cream cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¾ cup grated parmesan cheese
- chopped fresh parsley for garnish
Instructions
- In a large pot cook the 12 ounces whole wheat fettuccini pasta according to package directions. Drain well and set aside.
- In a large saucepan over medium heat, melt the 2 tablespoons unsalted butter. Add the 2 minced garlic cloves and saute for a minute until fragrant. Add the 2 tablespoons all-purpose flour and whisk until it starts to brown. Slowly whisk in the 2 cups 1% milk, then add the 2 ounces reduced-fat cream cheese, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, ¼ teaspoon salt, and ¼ teaspoon pepper.
- Continue to whisk until the cream cheese has melted and the sauce thickens. Add in the ¾ cup grated parmesan cheese and continue to cook for a few minutes.
- Stir in the cooked pasta and toss to combine. Garnish with chopped fresh parsley for garnish if desired.
Nutrition
Calories: 350kcal | Carbohydrates: 52g | Protein: 16g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 386mg | Potassium: 312mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 437IU | Vitamin C: 0.3mg | Calcium: 256mg | Iron: 2mg
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