Fettuccine Alfredo

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Fettuccine Alfredo

Fettuccine Alfredo

Here, we blend garlic-infused low-fat milk, reduced-fat cream cheese and Parmesan cheese for a low-fat Alfredo sauce to replace traditional versions made with copious amounts of butter and heavy cream. With plenty of fiber from whole-wheat pasta and only 6 grams of fat per serving, you can put Alfredo back into your pasta repertoire.

Serves 6

Prep Time 35 min

Total Time 50 min.


  • 2 cups low-fat milk
  • 8 large clov garlic, peeled
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste
  • Pinch of ground nutmeg
  • 1 pound whole-wheat fettuccine
  • 2 tablespoon reduced-fat cream cheese, (Neufch√Ętel)
  • 3/4 cup freshly grated Parmesan cheese, divided
  • 3 tablespoon chopped fresh parsley

Cooking Directions

Step 1

Put a large pot of water on to boil.

Step 2

Combine milk and garlic in a heavy medium saucepan; bring to a simmer over low heat. Simmer gently until the garlic is tender and the milk has reduced to 1 1/2 cups, 15 to 25 minutes. Let cool slightly.

Step 3

Puree milk and garlic in a blender until smooth. (Use caution when blending hot liquids.) Return to the pan and season with salt, pepper and nutmeg. Keep the sauce warm.

Step 4

Meanwhile, cook fettuccine until just tender, 8 to 10 minutes or according to package directions. Drain and transfer to a warmed large bowl.

Step 5

Whisk cream cheese and 1/2 cup Parmesan into the sauce. Add to the fettuccine and toss well. Sprinkle with parsley. Serve immediately, passing the remaining 1/4 cup Parmesan separately.