"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Light Fettuccine Alfredo Recipe

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This recipe for Light Fettuccine Alfredo, by , is from Ogert Ainos & Baba Juice, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Garrison
Added: Tuesday, August 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 T. butter
2 garlic cloves, minced
1 T. flour
1 1/3 c. 1% milk
1 1/4 c. (5oz) grated Parmesan cheese
2 T. low fat cream cheese
1/2 t. salt
4 c. hot cooked fettuccine (8 oz. uncooked)
2 t. chopped flat leaf parsley

Directions:
Directions:
Melt butter in a medium saucepan over medium heat. Add garlic and cook 1 minute, stirring frequently. Stir in flour. Gradually add milk, stirring with a whisk. Cook 6 minutes or until mixture thickens, stirring constantly. Add 1 c. Parmesan cheese, cream cheese, and salt, stirring with a whisk until cheeses melt. Toss with hot pasta. Sprinkle with remaining 1/4 c. Parmesan cheese and chopped parsley.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
399 calories
13.5 grams fat

 

 

 

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