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Lighter Fettuccini Alfredo
SUBMITTED BY:
Linda Lou
PHOTO BY:
GodivaGirl
"A low-fat pasta for garlic lovers. For variety, try shell or penne pasta."
RECIPE RATING:
Read Reviews
(15)
Review/Rate This Recipe
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
12 ounces dry fettuccine pasta
1 cup nonfat milk
1/2 cup low fat margarine
8 ounces Neufchatel cheese, cubed
1/4 teaspoon garlic powder
1/2 teaspoon minced garlic
1/4 teaspoon onion salt
1 cup grated Parmesan cheese
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DIRECTIONS
In a large pot of boiling salted water cook fettuccini until al dente. Drain.
Combine milk, cubed Neufchatel cheese, butter or margarine, garlic powder, onion powder, minced garlic, and salt. Stir until smooth. Stir in grated Parmesan cheese and cook 2 to 3 minutes, or until blended.
Toss pasta with Alfredo sauce and serve warm.
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REVIEWS
Reviewed on Jun. 11, 2005 by BETHEROO
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BETHEROO
Jun. 11, 2005
pretty good. i like the idea of using neufchatel as opposed to heavy cream. by the way, everyone, neufchatel cheese is just another name for cream cheese. like philedelphia cream cheese.
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12 users found this review helpful
pretty good. i like the idea of using neufchatel as opposed to heavy cream. by the way,...
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Reviewed on Apr. 13, 2007 by BEANIEBOO
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BEANIEBOO
Apr. 13, 2007
Neufchatel cheese is not the same thing as cream cheese, as a previous reviewer stated. It is similar but is lower in fat so if you are looking to cut calories, use the cheese in the recipe, not cream cheese.
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7 users found this review helpful
Neufchatel cheese is not the same thing as cream cheese, as a previous reviewer stated. It is...
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Reviewed on Mar. 12, 2008 by
Mal
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Mal
Mar. 12, 2008
This was great! I wasn't really sure about the instructions, so i put the milk, cream cheese, and butter in a pan, heated it enough to melt the butter, then whisked it all together. Then I added the powders and parmesan and heated it until it was all melted and creamy. I served it over angel hair pasta with peas and bacon pieces. It was great!!!
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5 users found this review helpful
This was great! I wasn't really sure about the instructions, so i put the milk, cream cheese,...
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Reviewed on Jul. 23, 2003 by
schmerna
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schmerna
Jul. 23, 2003
I think I did something wrong, the sauce was not very creamy but tasted okay. I will try it again.
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5 users found this review helpful
I think I did something wrong, the sauce was not very creamy but tasted okay. I will try it...
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Reviewed on May 7, 2007 by
Food4me
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Food4me
May 7, 2007
This is my new favourite alfredo recipe! My grocery store didn't have any neufchatel, so I used a local organic soft goat cheese and it worked perfectly. I also added a bunch of chopped fresh spinach to the pasta and served it with Garlic Chicken (from this site). Fantastic!
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3 users found this review helpful
This is my new favourite alfredo recipe! My grocery store didn't have any neufchatel, so I...
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Reviewed on Aug. 9, 2006 by
1 Cor 10:31
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1 Cor 10:31
Aug. 9, 2006
Wonderful! Creamy, good consistency, & perfect taste.
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3 users found this review helpful
Wonderful! Creamy, good consistency, & perfect taste.
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Reviewed on Jul. 25, 2008 by
GodivaGirl
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GodivaGirl
Jul. 25, 2008
I made this recipe for my daughter and her friends for dinner and they inhaled it! I had to use 2% milk and added leftover grilled chicken breasts. Will make again.
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2 users found this review helpful
I made this recipe for my daughter and her friends for dinner and they inhaled it! I had to...
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Reviewed on Oct. 29, 2005 by COREYR
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COREYR
Oct. 29, 2005
I added frozen spinach and chopped carrots to the sauce, my kids were leary of the colors, but once they tasted it - ate it right up.
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2 users found this review helpful
I added frozen spinach and chopped carrots to the sauce, my kids were leary of the colors, but...
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Reviewed on Jul. 20, 2008 by
MaryLizBeth
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MaryLizBeth
Jul. 20, 2008
This was amazing. I scaled the recipe for 12 servings but only used 16 oz fettuccine b/c I added 16 oz frozen (thawed) broccoli cuts, 2 cups frozen peas, and 1 pound cooked shrimp. I increased the garlic to 2 tsp. and added 3/4 tsp. black pepper. The directions were a little unclear so here's what I did. Cut up the margarine and Neufchatel cheese and place in large saucepan with skim milk and minced garlic on medium heat stirring occasionally until butter melted, then stirred more often until the Neufchatel was a smooth creamy consistency. Next I added the onion salt, garlic powder, black pepper, and Parmesan cheese and whisked until smooth and melted turning the heat down to low. Once the sauce was finished I added the cooked shrimp and let heat through (about 2 minutes). Removed from heat and added cooked fettuccine with vegetables (which I cooked together by adding the broccoli for the last 4 minutes and the peas for the last 2 minutes to the pasta water). I'm glad I doubled the sauce recipe b/c it thickened up even more after it sat (on the warming zone on my stove) for a little why. Served with Parmesan Herb Bread (from the site). Will DEFINITELY be making this again; even though the shrimp was GREAT I might try chicken next time. Thanks for posting this low fat tasty alternative to this great dish.
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1 user found this review helpful
This was amazing. I scaled the recipe for 12 servings but only used 16 oz fettuccine b/c I...
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Reviewed on Apr. 12, 2008 by ktwngrl61
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ktwngrl61
Apr. 12, 2008
Wow ! I tried this one for the first time tonight at a church potluck supper and all thought it was very tasty.I had no problems except I think I added too much extra parmesan then had to add some more of the skim milk as it was getting a little too thick.It was creamy and cheesy and I am amazed at how good it tasted without all the extra fat and calories of a recipe with heavy cream and butter.I will definitely make it again !!
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1 user found this review helpful
Wow ! I tried this one for the first time tonight at a church potluck supper and all thought...
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