The excess butter, cheese and cream in fettuccine alfredo make it a pasta dish with little nutrition and loads of fat and calories. Let’s not clog our children’s arteries! Try my lightened-up, kid-friendly version. The key is to serve the pasta immediately after you’ve tossed it with the sauce.
1. Bring a large pot of water to a boil and cook the fettuccine for 8 to 10 minutes, until tender but firm. Drain.
2. While the pasta cooks, prepare the sauce. Combine the stock, milk, flour, garlic and salt and pepper in a large skillet and whisk until the flour is dissolved. Bring to a slow boil, then simmer until thickened, about 3 minutes, whisking constantly.
3. Stir in the peas, the cream cheese and half the Parmesan cheese and simmer for 1 minute or until the cheese is melted. Add the sauce to the drained pasta and toss.
4. Place on a serving platter. Garnish with the remaining Parmesan and the parsley.
12 oz fettuccine
1 cup cold chicken stock
1 cup canned evaporated milk (2%)
3 Tbsp all-purpose flour
1 tsp finely chopped garlic
pinch of salt and freshly ground black pepper
1/2 cup frozen green peas
1/4 cup light cream cheese (about 2 oz), diced
1/3 cup grated Parmesan cheese
1/4 cup chopped parsley
Nutritional Analysis Per Serving
Protein 21 g
Fat 5.7 g
Saturated Fat 2.4 g
Carbohydrates 51.5 g
Cholesterol 16 g
Sodium 345 mg
Fiber 2.7 g
Prep Time: 10 minutes
Cook Time: 15 minutes
Make Ahead: Prepare the sauce up to a day in advance, and reheat gently adding more stock to thin.
Nutrition Watch: The creamy fettuccine alfredo in your favorite restaurant may cost you over 600 calories, 50 g of fat and over 1,000 mg of sodium. Make your own version with lighter sauce and add some fresh sautéed or grilled vegetables to boost the nutrients.