Guest post from Brooke of Skinny Mom
Who doesn't love Fettuccine Alfredo?
It's a favorite with my family. My little man, E, loves to slurp up the creamy noodles one at a time and his little fettuccine-covered face creates an Instagram moment every time we have it for dinner.
This used to be a meal that we splurged on when eating out at our favorite Italian restaurant but I was determined to create a more affordable, and more waist-line friendly, version that I could prepare at home.
The most economical aspect of this recipe is that you likely have most of the ingredients needed already (butter, garlic, flour, milk, etc.). The few items you may have to add to your shopping list are the whole wheat fettuccine, which can also be substituted for spinach fettuccine depending on which one might be on sale or you have a coupon for.
In addition to the cheese, the recipe calls for fresh parsley, but if you don't have this on hand, you can opt for the dried seasoning in your spice cabinet to save a few dollars.
Preparing homemade sauces, dressings, and other condiments can usually be surprisingly less expensive than you might expect when you realize the foundation ingredients are already in your pantry and refrigerator. This is a great way to control the amount of artificial ingredients, added sodium, calories, and fat that can be hidden in the canned and jarred ready-to-use options.
Don't be afraid to make more of this recipe than you need for one meal. I promise, your family will love it and it's just as scrumptious served as leftovers the next day. You can even jazz it up with some of your pantry staples by adding tomatoes (canned or fresh) and/or some spinach (frozen or fresh) when you serve it for lunch or dinner the next day to mix up the presentation.
Enjoy!
Recipe for Healthy Fettuccine Alfredo:
Ingredients:
- 8 oz. whole wheat fettuccine
- 1 Tablespoon minced garlic
- 1 Tablespoon butter
- 1 ½ Tablespoons flour
- 1 ½ cups low fat milk
- 1 cup fresh Parmesan-Reggiano cheese, grated
- 2 Tablespoons ⅓ less fat cream cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 Tablespoon fresh parsley, chopped
Directions:
- Cook and drain pasta according to package directions.
- Melt butter in a medium saucepan over medium high heat. Add minced garlic, cook for 1-2 minutes, stirring often.
- Stir in flour and gradually add milk, stirring with a whisk.
- Cook 5-6 minutes until mixture starts to thicken, making sure to stir constantly. Add Parmigiano-Reggiano, cream cheese, salt, and black pepper, stir with a whisk until cheese melts and sauce becomes creamy and thick.
- Toss sauce with pasta.
- Sprinkle pasta with additional Parmesan cheese and parsley. Serve immediately!
Nutrition Facts:
Per Serving: ½ cup Calories: 323, Fat: 8g, Carbohydrates: 50g, Fiber: 3g, Net Carbs: 47g, Protein: 16g, Sugars: 11g, Sodium: 477mg, Vitamin A: 19%, Vitamin C: 2%, Iron: 11%
