Fettuccini Alfredo VI

Just as good as the cholesterol-laden original. Created for diabetics, but great for anyone trying to reduce their fat intake. For added flavor try using a garlic and herb Parmesan cheese blend and to increase fiber content use whole wheat pasta. Easily doubled for when you need more than 2 servings. Enjoy

Fettuccini Alfredo VI Ingredients

• 4 ounces dry fettuccine pasta

• 2 teaspoons margarine

• 4 cloves garlic, minced

• 4? teaspoons all-purpose flour

• 1? cups skim milk

• cup grated Parmesan cheese

• 2 ounces Neufchatel cheese

• cup chopped parsley

How to Make Fettuccini Alfredo VI

1. In a large pot cook with boiling salted water cook fettuccini pasta until al dente. Drain.

2. Meanwhile, in a large saucepan over medium-high heat melt margarine; add garlic and saute for one minute. Add flour, stirring constantly. Gradually whisk in milk, continue to stir until sauce thickens, about 5 to7 minutes. Add the Neufchatel cheese, grated Parmesan cheese, and ground black pepper. Cook until the cheese has completely melted.

3. Serve Alfredo sauce over cooked and drained fettuccini noodles. Sprinkle the top with fresh parsley.

Fettuccini Alfredo VI Nutritions

• Calories: 489.8 calories

• Carbohydrate: 58.5 g

• Cholesterol: 42.8 mg

• Fat: 17.7 g

• Fiber: 2.4 g

• Protein: 25.4 g

• SaturatedFat: 8.7 g

• ServingSize:

• Sodium: 548.6 mg

• Sugar: 11.6 g

• TransFat:

• UnsaturatedFat:

Fettuccini Alfredo VI Reviews

• I used butter and cream and skipped the flour.....which made this the best Alfredo EVER I also made it with shrimp and immitation lobster chunks....OMG, to die for

• Very good. I actually forgot the parsley, but I would recommend adding about 1/4 tsp of salt to the sauce (unless you add a lot to your pasta water). The texture was perfect, but the salt really helped add some flavor. Great if you add some leftover chicken breast.

• I think this had a bit too much garlic. It was a little overpowering. I really like fettuccini, but this is a recipe that I would probably not make again.

• Very tasty, could not tell it was low fat. Easy way to make homemade alfredo sauce. My recommendation is to double the recipe, because youll want leftovers

• Whipped this up, quadrupling (Except amount of milk...Add SLOWLY UNTIL IT MEETS YOUR AESTHETIC / TEXTURAL NEEDS) - adding in shredded up chicken breast, and broccoli florets and a touch of nutmeg. Used "NO YOKE" noodles, as its all I had on hand. Perfectly creamy, great flavor. Will make again.

• This was really delishi made a few changes... i added far less cheese and added 1 1/2 cup milk and 1/3 cup cream. i substituted basil for parsley and omited garlic. i also added salt to taste

• This is pretty good for a lighter sauce; however, I wouldnt call it "Alfredo" because it didnt really taste like alfredo at all. Just a thick white sauce with a pleasant flavor. (A lot better than another light alredo sauce recipe Ive tried from here). It was a good way to use up some Neufchatel that needed using though. I used fresh basil instead of parsley and I enjoyed that. Served with whole wheat fettuccini and spinach salad.

• This is pretty good. I added a lot to it. I added broccoli, mushrooms, green bell peppers and onions.

• This was quite tasty for a lower fat dish. I will double the amount of fettucine I use next time, though, because there was a lot of sauce.

• I added mushrooms, broccoli and green onions and used whole weat penne pasta and this was absolutely wonderful, especially for a lower fat / cholesterol recipe. I will be making this more often.thanks for sharing.

• This recipe was excellent and easy to make. We grilled chicken and added it to the pasta and sauce and had a salad for a great meal. Great recipe for diabetics or anyone.

• Delicious, but probably not that lowfat with all the parmesan in it. still, it is less fat than the traditional recipe and tasted great.

• Quite tasty for being low-fat. I made this for my fiance who refuses to eat any low-fat/low-cal foods, and even he really liked it

• I could not find Neufachatel Cheese. Im not sure if that was the problem,and I could never get the sauce to thicken. While I was eating, I couldnt decide if it was good or just ok....

• Now this was a fettuccini my diabetic husband actually liked. So many diabetic recipes lack the flavor of the original recipes; this one passed the test.

• I made this recipe with whole wheat fettuccini and it was great My husband is diabetic and this fit right in with his carbo requirements for dinner. I served it with fresh biscuits, baked sweet potato and sliced raw yellow and orange peppers. Excellent

• I was looking for some good, low-carb recipes, and I found one in this. I too used whole wheat fettucine, and it was delicious.

• I did not care for margarine, skim milk or Neufchatel cheese in this recipe. I much prefer butter and heavy whipping cream. I make an easier recipe and very delicious without any type of cream cheese. It was worth experimenting with a lower calorie version but Ill just stick to the full fat one that I make.

• This is ok, especially if making for a diabetic or trying to cut calories and fat. But I prefer a different recipe that uses cream instead of skim milk.

• Top notch Alfredo sauce. Followed the recipe exactly and my 11. Year old devoured it. She recently discovered she likes Alfredo sauce so on a school day off I made this. She wanted shrimp added to it so we did that the first time with a little bit of siracha sauces and the second go round the next evening she added smoked sausage. Both additions she said were tasty. Very versatile and very easy to make. Great recipe thank you

• No changes, but I wasnt a fan of the Neufchtel. It didnt seem authentic to me. Decent flavor but nothing impressive.