Try this Reduced-fat fettuccine alfredo recipe, or contribute your own.
Suggest a better description1. Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions. Place peas in colander and drain pasta over peas to cook.
2. While pasta cooks, melt butter in a large nonstick saute pan over medium heat. Add garlic and cook two minutes.
3. Combine cornstarch and nutmeg in a small bowl and whisk in chicken stock until smooth. Pour into saute pan, raise the heat, and bring sauce to a simmer, whisking occasionally.
4. Whisk in 1/2 cup of cheese until melted. Remove pan from heat. Whisk in yogurt until smooth.
5. Toss fettuccine with Alfredo sauce. Season with kosher salt and freshly ground pepper. Top pasta with remaining cheese and serve.
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Serving Size: 1 Serving (187g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 253 | ||
Calories from Fat: 49 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.4g | 7 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 51.7mg | 16 % | |
Sodium 200.5mg | 7 % | |
Potassium 256.8mg | 7 % | |
Total Carbohydrate 40.1g | 12 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 38.5g | ||
Protein 10.6g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 253
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