12.28.2013

Light Alfredo Fettucini


Alfredo is a white sauce that I normally steer away from because it is too rich and fattening. However, Light Alfredo is another story. The lemon lifts the flavor and the use of milk keeps the sauce from being too thick. This is a delightful pasta with a lot less guilt, but all the flavor of regular Alfredo sauce. Pair this with a red sauce and you will have pasta heaven.

2 Tbls. butter
3 cloves garlic, minced
1 tsp. lemon zest
1 cup 2% milk (preferably organic)
2 Tbls. cream cheese
1 cup Parmesan cheese, shredded
1/4 tsp. salt
1/4 tsp. white pepper
2 Tbls. fresh parsley
12 oz. fettucini noodles. cooked tender

1. In a medium saucepan, melt butter. Add garlic and lemon zest.
2. Cook for 1 minute over medium heat.
3. Add milk and stir to combine.
4. Add cream cheese, Parmesan cheese, salt and pepper. Stir.
5. Add parsley and toss Alfredo sauce with fettucini. Serve immediately.

Serves 10

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