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    You are in: Home / Recipes / Lite Fettuccine Alfredo Recipe
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    Lite Fettuccine Alfredo

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Aroostook's Note:

    A lighter version of the traditional recipe.

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    Units: US | Metric


    1. 1
      Saute garlic, mushrooms, and spinach in a bit of veggie broth.
    2. 2
      Cover, to keep warm.
    3. 3
      Use a whisk to mix the skim milk and the flour in a small saucepan.
    4. 4
      Heat the mixture slowly until it begins to thicken (but not boil).
    5. 5
      Add the cheese and pepper.
    6. 6
      Add the spinach and mushrooms.
    7. 7
      Toss with warm, cooked pasta.
    8. 8
      Serve immediately.

    Ratings & Reviews:

    • on January 27, 2007


      The idea was good and the flavor of the sauce was ok. (We substituted evaporated milk for the skim milk) The addition of the mushrooms and spinach was nice. (I will probably incorporate it into future alfredo dishes) We added onion, because what is mushroom, garlic and spinach craves onion. In the end though, there just wasn't enough sauce. The recipe as written expects 3/4 c. liquid to cover 1.5 boxes of noodles? No chance. I used less than one box and had to add vegetable stock to make it spread. I used .75 box of fettuchini pasta and should have tripled the amount of sauce (milk, cheese and flour) to get good coverage. It is a good recipe to start with but needs some tweaking.

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    Nutritional Facts for Lite Fettuccine Alfredo

    Serving Size: 1 (203 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 230.1
    Calories from Fat 30
    Total Fat 3.4 g
    Saturated Fat 1.6 g
    Cholesterol 6.6 mg
    Sodium 174.4 mg
    Total Carbohydrate 39.1 g
    Dietary Fiber 3.5 g
    Sugars 1.7 g
    Protein 12.1 g

    The following items or measurements are not included:

    vegetable stock

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