Fettucini Alfredo Recipe
Servings: 4
Ingredients
- 12 ounce fettucini
- 1 Tbsp. margarine
- 1 x clove garlic
- 2 Tbsp. flour
- 2 c. skim lowfat milk
- 1/4 tsp freshly-grnd black pepper
- 1 Tbsp. lemon juice
- 4 Tbsp. freshly-grated Parmesan cheese
- 4 Tbsp. parsley (optional)
Directions
- Heat margarine in a skillet. Saute/fry garlic. Stir in flour and cook for a few min. Add in lowfat milk. Stir and cook for about 5 min or possibly till mix thickens. Add in lemon juice.
- Fill large pot 2/3 full of water. Bring to boil. Add in pasta and cook uncovered till pasta is tender, but hard to bite. Drain pasta and divide between 4 plates. Top with sauce and parmesan cheese.
- Note: For 4 servings, 2 c. of thinly-sliced mushrooms may be added at the same time as the garlic. Alternatively, 2 c. of steamed broccoli or possibly asparagus may also top the pasta. Two Tbsp. of sherry in place of lemon juice adds a nice flavor. Each adds negligible calories per serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 223g | |
| Recipe makes 4 servings | |
| Calories 400 | |
| Calories from Fat 37 | 9% |
| Total Fat 4.28g | 5% |
| Saturated Fat 0.84g | 3% |
| Trans Fat 0.52g | |
| Cholesterol 2mg | 1% |
| Sodium 92mg | 4% |
| Potassium 413mg | 12% |
| Total Carbs 73.36g | 20% |
| Dietary Fiber 3.0g | 10% |
| Sugars 8.65g | 6% |
| Protein 15.79g | 25% |
