Normal fettuccine is loaded with fat and calories from heavy cream, parmesan cheese, and butter. This “healthified” recipe uses olive oil instead of butter and a thickened milk-based sauce instead of heavy cream. These substitutions leave room for plenty of delicious Parmigiano-Reggiano cheese. Add in some lightly steamed broccoli for additional nutrition and color.
1 Tbsp olive oil
2 garlic cloves, minced
1 Tbsp all-purpose flour
1 1/3 cups 1% reduced-fat milk
1 cup grated fresh Parmigiano-Reggiano cheese, divided
2 Tbsp reduced fat cream cheese (1/3 the fat)
pinch of salt
4 cups hot cooked fettuccine
2 tsp chopped fresh flat-leaf parsley
cracked black pepper
1. Heat a medium saucepan over medium heat. Add oil to pan and swirl to coat. Add garlic, cook one minute, stirring constantly.
2. Stir in flour to garlic oil in saucepan. Gradually add milk, stirring with a whisk. Cook 6 minutes or until mixture thickens, stirring constantly.
3. Add 3/4 cup Parmigiano-Reggiano, cream cheese, and salt. Stir with a whisk until cheeses melt.
4. Toss sauce with hot pasta. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano cheese and parsley. Garnish with cracked black pepper, as desired. Serve immediately.
Yield: 4 servings (about 1 cup)
Nutrition Information per Serving: 412 calories, 13.8 g total fat, 6.6 g saturated fat, 22.1 g protein, 49.9 g carbohydrate, 1.9 g fiber, 32 mg cholesterol, 500 mg calcium
Cooking Light, May 1994