Home > Comfort Food, Mom Inspired, Pasta > Lower-Cal Alfredo

Lower-Cal Alfredo

Alfredo Main

Lower-Cal Alfredo

Years ago I went to a restaurant and and was looking over the menu. Unsure of what I wanted, I focused in on the Fettuccine Alfredo.

Pasta. Cream. Butter. Parmesan.  Sounded good to me.

The dish came, and it looked heavenly.  The pasta smelled wonderful and tasted equally as good.

The portion was decent but wasn’t huge, so I tackled the whole plate.

About an hour later things weren’t so good.  I felt like I ate a bag of cement.  It just sat there, filling my gut.  I was miserable.

A few days later I came across an article entitled “Worst Foods to Order When Dining Out”.  What do you think topped the list?  The article stated that Fettuccine Alfredo has more saturated fat than a whole pint of Ben and Jerry’s Chubby Hubby.  YIKES!

After reading the article, this chubby hubby vowed never again to eat the gut-busting, artery clogging dish.

That is, of course, until one morning I was watching (yep, you guessed it) Food Network.  The show was “Healthy Appetite” with Ellie Krieger.  She made a version of Low-cal Fettuccine Alfredo that, if it tasted as good as it looked, would get me back in the Alfredo eating game.  One-third the calories and fat, I couldn’t wait to give it a try.

Thank you over-priced cable television.

I modified her recipe slightly by adding more cream cheese and less Parmesan and omitting parsley in the dish.

Ingredients:

  • 1 Tablespoon unsalted butter
  • 1 Clove garlic, minced
  • 1 Teaspoon grated lemon zest
  • 2 Teaspoons all-purpose flour
  • 1 Cup 2% milk
  • Kosher Salt and Pepper to taste
  • 4 Ounces low-fat cream cheese (1/2 block)
  • 1/2 Cup Parmesan cheese
  • 1 Box spaghetti noodles (or any noodle you prefer  – or even homemade)

Cook pasta according to directions.

Meanwhile, over medium heat melt the butter.  Add the garlic and lemon zest and cook for about 1 minute.

Alfredo Step 1

Melting butter with garlic and lemon zest

Stir in the flour to make a roux. Stir for about 1 minute.

Alfredo Step 2

Don’t be afraid to make a roux

Whisk in the milk, salt, pepper and cook, stirring constantly….

Alfredo Step 3

1% milk could probably work, but skim won’t

….until the liquid coats the back of a spoon, about 3 minutes.

Alfredo Step 4

Thick enough

Add in the cream cheese and Parmesan and stir until melted.  Lower heat.

Alfredo Step 5

Parmesan screams Italian, right?

Drain pasta, reserving about 1 cup of the pasta water.

Add pasta, along with half-cup of the pasta water to the cheese sauce and gently toss to combine.  If the mix appears too thick, add more pasta water at little at a time.

Alfredo Step 6

My favorite kitchen tongs that I use for almost every meal

Add to serving plate and top with another small sprinkle of Parmesan and top with parsley, oregano, or a combination of Italian spices.  Enjoy!

Alfredo Final

Bellissimo!

 

Advertisements
  1. No comments yet.
  1. No trackbacks yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: