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Fettuccine Alfredo #2

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Recipe

 

Yield

4 servings

Prep

25 min

Cook

12 min

Ready

37 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 tablespoon margarine
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2 cloves garlic
small, minced
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1 tablespoon all-purpose flour
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1 ⅓ cups milk, skim
2 tablespoons cream cheese (reduced-fat)
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1 ¼ cups Parmesan cheese
(2 1/2 oz.) grated fresh, divided
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4 cups pasta, fettuccine
hot, cooked without salt or fat
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2 teaspoons parsley leaves
fresh, chopped
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1 x black pepper
to taste
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Ingredients

Amount Measure Ingredient Features
15 ml margarine
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2 cloves garlic
small, minced
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15 ml all-purpose flour
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315 ml milk, skim
3E+1 ml cream cheese (reduced-fat)
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296 ml Parmesan cheese
(2 1/2 oz.) grated fresh, divided
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946 ml pasta, fettuccine
hot, cooked without salt or fat
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1E+1 ml parsley leaves
fresh, chopped
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1 x black pepper
to taste
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Directions

Melt margarine in a saucepan over medium heat.

Add garlic; sauté 1 minute.

Stir in flour.

Gradually add milk, stirring with a wire whisk until blended; cook until thickened and bubbly, stirring constantly.

Stir in cream cheese, cook 2 minutes.

Add 1 cup of the Parmesan cheese, stirring constantly until it melts. Pour over hot cooked fettuccine; toss well to coat. Top with remaining ¼ cup of Parmesan cheese, fresh parsley, and pepper.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 128g (4.5 oz)
Amount per Serving
Calories 42429% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 32mg 11%
Sodium 577mg 24%
Total Carbohydrate 17g 17%
Dietary Fiber 2g 8%
Sugars g
Protein 47g
Vitamin A 7% Vitamin C 5%
Calcium 47% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
 

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