Divinely Creamy Low-Fat Fettuccine Alfredo |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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One of my favorite things to eat is fettuccine alfredo, but I don't always like all the fat associated with this dish. I found this recipe and it is really very good. Be sure to use imported Italian Parmigiano-Reggiano, which has an intense, buttery flavor that makes all the difference. If you are following Weight Watchers, this recipe has 6 points per 1 cup serving. Ingredients:
8 ounces fettuccine |
1 tablespoon unsalted butter |
1 tablespoon all-purpose flour |
3/4 cup 1% low-fat milk |
1/2 cup freshly grated parmigiano-reggiano cheese |
1 tablespoon fresh lemon juice (fresh makes all the difference too) |
1/4 teaspoon nutmeg |
Directions:
1. Cook the fettuccine according to package directions, omitting salt if desired.
2. Drain, reserving 1/4 cup of the cooking water.
3. Place the pasta in a serving bowl and keep warm.
4. Meanwhile, melt the butter in a medium nonstick skillet.
5. Add the flour and cook, stirring constantly, until the mixture becomes straw-colored and fragrant, about 45 seconds, then remove from the heat and whisk in the milk.
6. Return the pan to the stove, raise the heat to medium-high, and continue cooking, whisking constantly, until slightly thickened, about 2 minutes.
7. Add the reserved cooking water, the cheese, the lemon juice and nutmeg; stir until just smooth.
8. Pour over the hot pasta, toss gently to coat, and serve at once.
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