{Pin It}
One of my all time favorite foods is fettuccine alfredo, but it definitely doesn’t fit with my healthy eating plan. That’s why this low fat fettuccine alfredo recipe is perfect. Get the same great taste with less fat than traditional fettuccine alfredo recipes.
This skinny version has 400 calories per serving and 14.2g of fat. The average fettuccine Alfredo has about 800 calories and Olive Garden’s dish will have you on the treadmill even longer with about 1,220 calories!
If you’re using Weight Watchers this recipe comes in at 8 PointsPlus per serving. However, if you find a low fat, low carb pasta or alternative, it would really lower the points.
Low Fat Fettuccine Alfredo Recipe:
Makes 8 servings
Ingredients:
- 8 oz baby portabella mushrooms, sliced
- 1 head fresh or 1 package frozen broccoli florets
- 16 oz box of fettuccine
- 4 oz. 1/3 reduced fat cream cheese or neufatchel cheese (next to cream cheese)
- 2 cups skim milk
- 1 cup reduced fat grated parmesan cheese, grated
- 1 tsp salt
- 1 TBS butter
- 2 TBS flour
- Non stick pan spray
- 4-5 cloves garlic, minced
- black or white pepper (to taste)
Directions:
1. In a large pot, add water and bring to a rapid boil, add pasta. Cook al dente (do not overcook!), strain, and set aside.
2. While the pasta is cooking, blend cream cheese, milk, flour and salt in a blender until smooth.
3. Place a large sauce pan over medium heat and melt the butter. Add the garlic and saute for 30 seconds. Turn heat up to medium/high and add mixture from blender into the sauce pot, and whisk constantly until the mixture comes to a simmer; about 3-4 minutes. Cook 1-2 more minutes while whisking, as the sauce thickens up. Turn off the heat and add the Parmesan cheese. Whisk until the cheese is melted. Cover the pot and let stand about 7-10 minutes before using.
4. In a large skillet, over medium/high heat, spray with non stick spray and add the mushrooms and broccoli. Saute for about 5 minutes or until the vegetables are cooked (but not mushy and overcooked).
5. In the large pasta pot combine the pasta, sauce, and vegetables and mix well, but carefully.
6. Serve and top with grated Parmesan and pepper to taste.
*Point value using reduced fat cream cheese
Weight Watchers Points:
- Total recipe = 76 SmartPoints and 60 PointsPlus
- 10 SmartPoints
- 8 PointsPlus
Low Fat Fettuccine Alfredo Recipe
Ingredients
- 8 oz baby portabella mushrooms, sliced
- 1 head fresh or 1 package frozen broccoli florets
- 1 box of fettuccine
- 4 oz. ⅓ less fat cream cheese or neufatchel cheese (next to cream cheese)
- 2 cups skim milk
- 1 cup Parmesan cheese, grated
- 1 tsp salt
- 1 TBS butter
- 2 TBS flour
- Non stick pan spray
- 4-5 cloves garlic, minced
- black or white pepper (to taste)
Instructions
- In a large pot, add water and bring to a rapid boil, add pasta. Cook al dente (do not overcook!), strain, and set aside.
- While the pasta is cooking, blend cream cheese, milk, flour and salt in a blender until smooth.
- Place a large sauce pan over medium heat and melt the butter. Add the garlic and saute for 30 seconds. Turn heat up to medium/high and add mixture from blender into the sauce pot, and whisk constantly until the mixture comes to a simmer; about 3-4 minutes. Cook 1-2 more minutes while whisking, as the sauce thickens up. Turn off the heat and add the Parmesan cheese. Whisk until the cheese is melted. Cover the pot and let stand about 7-10 minutes before using.
- In a large skillet, over medium/high heat, spray with non stick spray and add the mushrooms and broccoli. Saute for about 5 minutes or until the vegetables are cooked (but not mushy and overcooked).
- In the large pasta pot combine the pasta, sauce, and vegetables and mix well, but carefully.
- Serve and top with grated Parmesan and pepper to taste.
What is your favorite way to make a low fat fettuccine alfredo recipe?
You might also like these 10 Healthy Slow Cooker Chicken Recipes!
Great share!!! Must try