Lighter Fettuccini Alfredo Recipe - Allrecipes.com
Lighter Fettuccini Alfredo Recipe

Lighter Fettuccini Alfredo

Recipe by  

"A low-fat pasta for garlic lovers. For variety, try shell or penne pasta."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. In a large pot of boiling salted water cook fettuccini until al dente. Drain.
  2. 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.
  3. Toss pasta with Alfredo sauce and serve warm.
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Reviews More Reviews

Most Helpful Positive Review
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.

 
Most Helpful Critical Review
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.

 

92 Ratings

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!!!

 
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.

 
Mar 12, 2009

This was fabulous! I used regular cream cheese instead (didn't have the low-fat) and cut the butter to 1/4 cup and it turned out wonderful!! It'll be a keeper for sure and I can now enjoy alfredo without having to go grocery shopping for whipping cream! BTW - the sauce came together in less time than it took to cut the cream cheese into cubes! LOL

 
May 07, 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!

 
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 !!

 
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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Nutrition

  • Calories
  • 438 kcal
  • 22%
  • Carbohydrates
  • 44.6 g
  • 14%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 20.7 g
  • 32%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 17.8 g
  • 36%
  • Sodium
  • 624 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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