I normally avoid cooking foods as rich and fattening as Fettuccine Alfredo. I know it’s good, so good, I probably wouldn’t be able to eat just a human size portion if I did make it. My husband would have to hide it from me (kind of like what he does when I buy Trader Joe’s Praline Pecans). But the last page of the January issue of Cooking Light intrigued me. There it was, a low-fat, healthier version of Fettuccine Alfredo. But it sounded weird. The sauce had low fat cream cheese in it. Hmmm…Could this possibly taste good?? The real version has HEAVY CREAM in it and Cooking Light thought they could make it taste just as good with cream cheese? I had to try this. Well, turns out, it was pretty tasty! You could tell there was something different about this sauce but yet it still tasted yummy.
I was forced to modify this recipe because I had no fettuccine so I substituted rigatoni. I used fat free milk because that’s all we keep in the house and the sauce came out fine. I also added some broccoli to make it even more healthy. If I make this again in the future I would try it again with whole wheat pasta.
I dedicate this recipe to my dear friend Tiph. A dear friend who still reads my blog even though she admittedly doesn’t cook well or that often. I promised her I’d make something easy for her to try. Here it is girl.
Overall rating: 4 stars
1 tablespoon butter
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 1/3 cups 1% low-fat milk
1 1/4 cups (5 ounces) grated fresh Parmigiano-Reggiano cheese, divided
2 tablespoons 1/3-less-fat cream cheese
1/2 teaspoon salt
4 cups hot cooked fettuccine (8 ounces uncooked pasta)
2 teaspoons chopped fresh flat-leaf parsley
Cracked black pepper
Melt butter in a medium saucepan over medium heat. Add garlic; cook 1 minute, stirring frequently. Stir in flour. Gradually add milk, stirring with a whisk. Cook 6 minutes or until mixture thickens, stirring constantly. Add 1 cup Parmigiano-Reggiano, cream cheese, and salt, stirring with a whisk until cheeses melt. Toss sauce with hot pasta. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano cheese and chopped parsley. Garnish with black pepper, if desired. Serve immediately.
Yield: 4 servings (serving size: 1 cup)
CALORIES 399 (30% from fat); FAT 13.5g (sat 8g,mono 3.4g,poly 1.1g); PROTEIN 21.3g; CHOLESTEROL 34mg; CALCIUM 451mg; SODIUM 822mg; FIBER 2g; IRON 2.1mg; CARBOHYDRATE 48.9g
Cooking Light, JANUARY 2007