Ingredients
Equipment
Method
Cooking Instructions:
- 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.