This easy fettuccine alfredo recipe is made "skinny" with a lighter alfredo sauce recipe -- but it's as delicious and creamy and flavorful as ever!
Look out, world.
It’s skinny. And it’s SO GOOD!
That’s right, after 4+ years of food blogging, I am finally getting around to posting a fettuccine alfredo recipe. I have no idea why it has taken so long, especially since this is always one of the top requested recipes from readers. But it’s finally here, and it’s a good one!
Since I figured there are already plenty of restaurant-style fettuccine alfredo recipes out there — made with that classic but not-so-good for you heavy cream and cream cheese base — I decided to go a little healthier and present a “skinny” fettuccine alfredo recipe. It is still extra creamy, thick and flavorful. But you can take a little comfort in the fact that this comfort food is better for you. And even better, it can be on the table and ready to go in less than 30 minutes.
Sound good?
The recipe, of course, centers around its two namesake ingredients — fettuccine and alfredo sauce.
My tip here, as with any time you’re making pasta, is to be sure to generously salt the pasta water before it cooks. This is your one and only chance to season the pasta, so don’t miss it!
The sauce is one that I have been making and tweaking for years. As I said, no heavy cream or cream cheese in this recipe. Not even butter!! (Although if you really insist, you can swap that in.) My favorite sauce is simply made with:
- olive oil (a healthier fat)
- fresh garlic (a must!!)
- flour (to thicken)
- chicken broth (my favorite — more flavorful than milk; you can also sub in veggie stock)
- low-fat milk (you can use any milk, even soy)
- Parmesan cheese (the fresher, the more flavorful)
Both the sauce and pasta cook quickly. So when you’re ready, toss them together until the fettuccine is evenly coated in that heavenly thick and cheesy alfredo sauce.
No one will ever know this one is “skinny”. Just look at that!!
For a little extra color and pop of flavor, I like to garnish mine with some fresh parsley.
(Sidenote: I’m also obsessed with using this herb mill when garnishing with fresh herbs lately. I’ve had it in my pantry for years and years, but somehow just really got addicted to it recently. I know you can chop them on a cutting board, but this handy little mill actually works really well!)
Voila!
As opposed to the fettuccine alfredo recipe from Olive Garden, which clocks in at a whopping 1220 calories a serving, one serving of this alfredo sauce clocks in at 141 calories, and when combined with the fettuccine it is 450 calories a serving. Not too shabby for a thick and creamy pasta. Perfect when served with a light salad.
There you have it! My apologies again for taking years to finally bring an alfredo recipe to Gimme Some Oven, but now it’s yours for the making. Enjoy!!
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