Fettuccine Recipes Not Alfredo

Skinny Fettuccine Alfredo Recipe Gimme Some Oven

WEBJan 13, 2016 · This easy fettuccine alfredo recipe is made "skinny" with a lighter alfredo sauce recipe -- but it's as delicious and creamy and …

Rating: 4.9/5(95)
1. Cook pasta al dente according to package directions, in generously-salted water.
2. Meanwhile, heat olive oil (or melt butter) in a large saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.
3. Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Reduce heat to medium-low until pasta is cooked.
4. Drain pasta, then immediately add pasta to the saute pan with alfredo sauce. Toss to combine. Serve topped with chopped fresh parsley if desired.

Preview

See Also:

Show details

Light Fettuccine Alfredo That Skinny Chick Can Bake

WEBJan 16, 2024 · This Skinny Fettuccine Alfredo isn’t exactly low-cal, but it’s certainly lightened up from the heavy cream, butter, and Parmesan …

Rating: 4.9/5(33)
1. Cook fettuccine according to package directions, drain.
2. Melt butter in a saucepan over medium heat. Add garlic and cook just till fragrant, about a minute, stirring frequently. Stir in flour, then gradually whisk in milk, stirring constantly till mixture thickens. Add 1 cup of the Parmesan, cream cheese and salt, stirring till cheese melts. Add hot pasta and toss. Serve with a sprinkle of the remaining Parmesan, flat leaf parsley and black pepper to taste.

Preview

See Also:

Show details

LowCal Fettuccine Alfredo Recipe Food Network …

WEBNov 16, 2016 · For a lighter take on a classic, try Food Network Kitchen's Low-Cal Fettuccine Alfredo recipe. Low-fat cream cheese and milk …

1. Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchâtel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
2. Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.

Preview

See Also: Food RecipesShow details