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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Skinny Fettuccine Alfredo Recipe

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This recipe for Skinny Fettuccine Alfredo is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz fettuccine
2 T. Extra Virgin Olive Oil
2 cloves garlic, finely chopped
1 T. chopped fresh sage, plus some for garnish
2 T. flour
1 Cup fat free chicken broth
½ cup 2% milk
¼ t. pepper
1 pinch nutmeg
¾ cup parmesean cheese + some for garnish
Optional-- cooked shrimp, cooked broccoli, frozen peas to toss in toward the end
Directions:
Directions:
In a pot of boiling, salted water, cook the pasta according to package directions. Drain and stransfer to a large serving bowl.
Meanwhile, in a medium saucepan, heat the olive oil over medium-low heat. Add the garlice and chopped sage and cook, stirring frequently, until garlic is golden, 1-2 minutes.
Whisk in the flour until smooth, about 2 minutes, Gradually whisk in the chicken broth, milk pepper and nutmeg. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes.
Pour the sauce over the pasta and toss. Stir in ¾ cup parmesan cheese. Top with the sage and more parmesan.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Calories: 370, Fat: 13 g (4 g. saturated) Carbs: 48 g, Sodium: 390mg Modified recipe from Rachel Ray magazine

 

 

 

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