Easy Fettuccine Alfredo

Easy Fettuccine Alfredo

“A lovely and healthy pasta.” Serving: 6 | Ready in: 50m

Ingredients
• 2 cups low-fat milk
• 8 large cloves garlic, peeled
• ½ tsp. salt
• Freshly ground pepper, to taste
• Pinch of ground nutmeg
• 1 lb. whole-wheat fettuccine
• 2 tbsps. reduced-fat cream cheese, (Neufchâtel)
• ¾ cup freshly grated Parmesan cheese, divided
• 3 tbsps. chopped fresh parsley

Direction
• Boil big pot of water.
• Simmer garlic and milk in heavy medium saucepan on low heat; gently simmer for 15-25 minutes till milk reduces to 1 1/2 cups and garlic is tender. Slightly cool.
• Puree garlic and milk till smooth in blender; be careful, it’s hot. Put back in pan; season with nutmeg, pepper and salt. Keep sauce warm.
• Meanwhile, cook fettuccine for 8-10 minutes till just tender or following package directions. Drain; put in big warmed bowl.
• Whisk 1/2 cup parmesan and cream cheese into sauce. Add to fettuccine; toss well. Sprinkle parsley. Immediately serve with leftover 1/4 cup parmesan separately.

Nutrition Information

• Calories: 368 calories;
• Total Carbohydrate: 64 g
• Cholesterol: 15 mg
• Total Fat: 5 g
• Fiber: 3 g
• Protein: 17 g
• Sodium: 288 mg
• Sugar: 8 g
• Saturated Fat: 3 g



Leave a Reply

Your email address will not be published. Required fields are marked *