Skinny Fettuccini Garlic Alfredo
If you’re in the mood for a creamy, dreamy pasta dish that won’t derail your healthy eating goals, then you’re in for a treat with this Skinny Fettuccini Garlic Alfredo. This recipe brings together the rich flavors of traditional Alfredo sauce, minus the guilt. With whole wheat fettuccini and a clever combination of ingredients, you can indulge in a bowl of comfort without sacrificing your waistline. Let’s dive into the deliciousness of Skinny Fettuccini Garlic Alfredo that’s sure to please your taste buds and nourish your body.
Why You’ll Love This Recipe
This Skinny Fettuccini Garlic Alfredo is perfect for several reasons. First, it features whole wheat fettuccini, providing more fiber and nutrients than regular pasta. Second, the sauce is creamy without being overly heavy, thanks to reduced-fat cream cheese and milk. The garlic adds a delightful punch, while the Italian seasoning elevates the overall flavor profile. Lastly, it’s quick and easy to make, making it an ideal weeknight dinner for busy families or a cozy meal for one.
Shopping List
- 12 ounces whole wheat fettuccini pasta
- 2 tablespoons unsalted butter
- 2 minced garlic cloves
- 2 tablespoons all-purpose flour
- 2 cups 1% milk
- 2 ounces reduced-fat cream cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup grated Parmesan cheese
- Chopped fresh parsley for garnish
Hardware & Gadgets
- Large pot: For boiling the fettuccini.
- Skillet: For making the creamy garlic sauce.
- Whisk: To combine the flour and milk smoothly.
- Measuring cups and spoons: For accurate ingredient measurements.
- Wooden spoon: For stirring the sauce.
Skinny Fettuccini Garlic Alfredo: From Prep to Plate
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Once boiling, add 12 ounces of whole wheat fettuccini pasta. Cook according to package instructions until al dente, usually about 8-10 minutes. Reserve ½ cup of pasta water, then drain the pasta and set aside.
Step 2: Sauté the Garlic
In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add 2 minced garlic cloves and sauté for about 1 minute until fragrant, being careful not to let it burn.
Step 3: Create the Roux
Sprinkle 2 tablespoons of all-purpose flour over the garlic and butter mixture. Stir continuously for about 1-2 minutes to cook the flour, creating a roux that will thicken your sauce.
Step 4: Add Milk and Cream Cheese
Slowly whisk in 2 cups of 1% milk, ensuring there are no lumps. Add 2 ounces of reduced-fat cream cheese and continue whisking until the mixture is smooth and creamy.
Step 5: Season the Sauce
Stir in 1 teaspoon of garlic powder, 1 teaspoon of Italian seasoning, ½ teaspoon of salt, and ¼ teaspoon of pepper. Allow the sauce to simmer for about 3-5 minutes until it thickens slightly.
Step 6: Combine Pasta and Sauce
Add the cooked fettuccini to the skillet with the creamy sauce. Toss gently to coat the pasta evenly. If the sauce is too thick, add a bit of the reserved pasta water until you reach your desired consistency.
Step 7: Finish with Parmesan
Stir in ½ cup of grated Parmesan cheese, mixing until melted and combined. Remove from heat and let it sit for a minute to allow the cheese to fully integrate into the sauce.
Step 8: Serve and Garnish
Plate the Skinny Fettuccini Garlic Alfredo and garnish with chopped fresh parsley for a pop of color and freshness. Serve immediately and enjoy this delightful dish that’s both satisfying and wholesome!
How to Make It Lighter
- Use low-fat milk instead of whole milk for a lighter sauce.
- Substitute half of the Parmesan cheese with nutritional yeast for a cheesy flavor without the calories.
- Incorporate more vegetables, such as steamed broccoli or sautéed spinach, to add volume without extra calories.
- Consider swapping out the butter for a light olive oil to reduce saturated fat.
Recipe Notes & Chef’s Commentary
- This recipe is versatile; feel free to add cooked chicken or shrimp for a protein boost.
- For a spicy kick, add a pinch of red pepper flakes when sautéing the garlic.
- Make sure to whisk continuously when adding the milk to prevent lumps.
- This dish is best served fresh, but it can be stored in the fridge for leftovers.
Storing Tips & Timelines
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk to loosen the sauce, as it may thicken in the fridge. Avoid freezing the dish, as the cream cheese can change texture when thawed.
Reader Questions
Can I use gluten-free pasta in this recipe?
Absolutely! Gluten-free fettuccini will work just as well. Just keep an eye on the cooking time, as gluten-free pasta can vary.
What can I substitute for the cream cheese?
If you’re looking for a dairy-free option, you can use cashew cream or a dairy-free cream cheese alternative to achieve a similar creamy texture.
Can I make this recipe ahead of time?
While it’s best served fresh, you can prepare the sauce ahead of time and store it separately from the pasta. Combine them right before serving for the best flavor and texture.
How can I add more flavor to the sauce?
Adding fresh herbs like basil or thyme can enhance the flavor. You can also experiment with different cheeses, such as Asiago or Pecorino Romano, for a unique twist!
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- Zucchini Noodles with Pesto
- Lemon Garlic Shrimp Pasta
- Vegetable Alfredo with Cauliflower Sauce
Make It Tonight
There’s nothing quite like a hearty bowl of Skinny Fettuccini Garlic Alfredo to brighten your evening. It’s a dish that balances flavor and health, proving you can enjoy comfort food without the extra calories. Whether you’re cooking for yourself, your family, or hosting friends, this recipe is sure to impress. So gather your ingredients, follow the steps, and get ready to savor a delightful meal that’s both satisfying and guilt-free. Enjoy your journey to deliciousness with this Skinny Fettuccini Garlic Alfredo!
Skinny Fettuccini Garlic Alfredo
Ingredients
Equipment
Method
- Start by bringing a large pot of salted water to a boil. Once boiling, add 12 ounces of whole wheat fettuccini pasta. Cook according to package instructions until al dente, usually about 8-10 minutes. Reserve ½ cup of pasta water, then drain the pasta and set aside.
- In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add 2 minced garlic cloves and sauté for about 1 minute until fragrant, being careful not to let it burn.
- Sprinkle 2 tablespoons of all-purpose flour over the garlic and butter mixture. Stir continuously for about 1-2 minutes to cook the flour, creating a roux that will thicken your sauce.
- Slowly whisk in 2 cups of 1% milk, ensuring there are no lumps. Add 2 ounces of reduced-fat cream cheese and continue whisking until the mixture is smooth and creamy.
- Stir in 1 teaspoon of garlic powder, 1 teaspoon of Italian seasoning, ½ teaspoon of salt, and ¼ teaspoon of pepper. Allow the sauce to simmer for about 3-5 minutes until it thickens slightly.
- Add the cooked fettuccini to the skillet with the creamy sauce. Toss gently to coat the pasta evenly. If the sauce is too thick, add a bit of the reserved pasta water until you reach your desired consistency.
- Stir in ½ cup of grated Parmesan cheese, mixing until melted and combined. Remove from heat and let it sit for a minute to allow the cheese to fully integrate into the sauce.
- Plate the Skinny Fettuccini Garlic Alfredo and garnish with chopped fresh parsley for a pop of color and freshness. Serve immediately and enjoy this delightful dish that’s both satisfying and wholesome!
Notes
- This recipe is versatile; feel free to add cooked chicken or shrimp for a protein boost.
- For a spicy kick, add a pinch of red pepper flakes when sautéing the garlic.
- Make sure to whisk continuously when adding the milk to prevent lumps.
- This dish is best served fresh, but it can be stored in the fridge for leftovers.
