Skinny Fettuccine Alfredo
With this skinny fettuccine alfredo recipe, whip up a bowl of pasta guilt-free!
Skinny Fettuccine Alfredo
What you need
- 1 tbsp. Alpenrose Unsalted Butter
- 1 clove garlic, minced
- 1 tsp. grated lemon zest
- 2 tsp. all-purpose flour
- 1 cup Alpenrose 2% Milk
- ¾ tsp. salt
- 2 tbsp. low-fat cream cheese
- ¾ cup grated Parmesan, plus more for topping
- 3 tbsp. fresh parsley, chopped
- 12 oz. fresh fettuccine
- Freshly ground pepper, to taste
Instructions
Alfredo Sauce
Melt the butter in a skillet over medium heat.
Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, about 1 minute. Whisk in the milk and salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot.
Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen.
Season with salt. Divide among bowls and top with parmesan and pepper. Enjoy!
Recipe adapted from Food Network
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