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    You are in: Home / Recipes / Fettuccine Alfredo (From Cooking Light) Recipe
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    Fettuccine Alfredo (From Cooking Light)

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    LonghornMama's Note:

    From Cooking Light's Five Star Recipes, this was one of a handful of Editor's Choice recipes. A lovely sauce for pasta that's much lighter than traditional alfredo. Recipe calls for light process cream cheese which is reduced-fat cream cheese in the little tub. I have used reduced-fat cream cheese in the block without a problem. Original recipe also calls for margarine but I have never use the stuff so have listed butter in the ingredient list. Fettucine should be cooked without salt or fat and kept hot until sauce is added.

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    Units: US | Metric


    1. 1
      Melt butter in saucepan over medium heat. Add garlic and saute 1 minute. Whisk in flour. Gradually add skim milk, stirring until blended. Cook, stirring constantly, 8 minutes or until thickened and bubbly.
    2. 2
      Stir in cream cheese; cook 2 minutes. Add 1 cup Parmesan, stirring constantly until melted.
    3. 3
      Pour sauce over hot cooked fettucine and toss to coat. Top with remaining 1/4 cup Parmesan, chopped parsley, and pepper.

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    Nutritional Facts for Fettuccine Alfredo (From Cooking Light)

    Serving Size: 1 (288 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 441.4
    Calories from Fat 150
    Total Fat 16.6 g
    Saturated Fat 8.8 g
    Cholesterol 87.3 mg
    Sodium 577.4 mg
    Total Carbohydrate 48.6 g
    Dietary Fiber 2.0 g
    Sugars 0.9 g
    Protein 23.6 g

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