Fettuccine Alfredo (lighter recipe)

Fettuccine Alfredo (<I>lighter recipe</I>)

We hope you enjoy this lightened version of a rich and traditional classic.

Prep Time

10

Minutes

Total Time

25

Minutes

Makes

6

servings

8
ounces uncooked fettuccine
1/3
cup margarine
1/2
cup evaporated fat-free milk
3/4
cup grated reduced-fat Parmesan cheese blend
1/2
teaspoon salt
1/8
teaspoon pepper
Chopped fresh parsley
  1. Cook fettuccine as directed on package.
  2. While fettuccine is cooking, heat margarine and milk in 2-quart saucepan over low heat, stirring constantly, until margarine is melted. Stir in cheese, salt and pepper.
  3. Drain fettuccine. Pour sauce over fettuccine; stir until fettuccine is well coated. Sprinkle with parsley.
Makes 6 servings (about 3/4 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Purchasing
Fat-free evaporated milk is commonly sold in cans with other canned milk products such as sweetened condensed milk.
Special Touch
Looking for an easy way to dress up this classic dish? Simply stir in cooked shrimp with the evaporated fat-free milk and serve with freshly shredded Parmesan cheese and lemon wedges.
Did You Know...
Avoid those pasta boil-overs: After water comes to a boil and you add the pasta, cover the saucepan and turn off the heat. (Pasta should be thoroughly covered with water at this point.) Let stand about 15 minutes, stirring once or twice; drain.
Simplify
To make this dish even faster, buy refrigerated fettuccine. Most kinds are ready in just a few minutes.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 280
    • (Calories from Fat 115 ),
  • Total Fat 13 g
    • (Saturated Fat 3 g,),
  • Cholesterol 35 mg;
  • Sodium 580 mg;
  • Total Carbohydrate 36 g
    • (Dietary Fiber 3 g,
  • Protein 8 g;
Percent Daily Value*:
    Exchanges:
    • 2 1/2 Starch;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.