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Low Fat Alfredo Fettuccini Recipe

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This recipe for Low Fat Alfredo Fettuccini, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anneta Sudlow - Cooper Tire & Rubber Company
Added: Thursday, July 24, 2008


6 oz fettuccine
3 tsp reduced-calorie tub margarine
Freshly ground black pepper, to taste
1/4 cup of "normal" cream (yup, the one with lots of fat!)
3/4 ounce Parmesan cheese, grated
1 large white mushroom, cut into paper-thin slices
1 capsicum (green bell pepper, seeded and sliced)

Low fat alfredo fettuccini is almost a contradiction of terms (an "oxymoron"), as Alfredo pasta is by definition cheesy and fat. However, this low fat pasta recipe shows you what a few substitutions can do for your heart and weight. This low fat alfredo fettuccine recipe is ideal for a dinner with friends, where you know you'll be consuming wine, cheese and the lot. Of course, knowing that this is going to happen, you'd be wise to exercise a bit more to allow for the extra intake of fat.

In any event, you don't have to worry too much about it because at the end of the day this low fat fettuccini alfredo recipe is worth only 5 WW pts.

Enjoy! Serves 4

Spray a large non-stick frying pan with cannola cooking spray.

Cook the fettuccine in a large pot till tender ("al dente") . Then drain and place in the pan.

Place the pan over medium heat, and add the margarine and capsicum and toss gently.

Next, add the cream and toss gently, till heated through and most of it is absorbed.

Add the cheese and mushroom slices and toss gently for about 2-3 minutes, till the pasta is evenly coated with the melted cheese.

Serve warm in 4 equal portions, and eat immediately..




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