Light Fettuccine Alfredo
For a weeknight family supper, try this low-fat version of the classic Alfredo sauce. We shaved off calories—and added sautéed garlic, onion, and broccoli flowerets—while keeping the sauce smooth and cheesy.
Ingredients
- 6 Main-Dish Servings
- 2 teaspoons vegetable oil
- 1 small onion 4 to 6 ounces, finely chopped
- 1 large garlic clove crushed with garlic press
- 2 cups fat-free milk
- 1 cup chicken broth
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon coarsely ground black pepper
- ½ cup freshly grated parmesan cheese
- 1 package 16 ounces fettuccine
- 1 package 16 ounces broccoli flowerets
Instructions
- In nonstick 12-inch skillet, heat oil over medium heat.
- Add onion and garlic and cook until onion is golden, about 8 minutes.
- In bowl, with wire whisk, whisk milk, broth, flour, salt, and pepper until smooth.
- Add to onion mixture and cook, stirring, until sauce has thickened and boils; boil 1 minute.
- Stir in Parmesan.
- Meanwhile, in large saucepot, cook pasta as label directs.
- After pasta has cooked 7 minutes, add broccoli to pasta water.
- Cook until pasta and broccoli are done, 3 to 5 minutes longer.
- Drain pasta and broccoli.
- In warm serving bowl, toss pasta and broccoli with sauce.
Nutritional Information
Calories: 275 kcal