Low Fat Fettuccine Alfredo

Submitted by KitchenCraftsnMore

"Found in the Calgary Herald, a recipe by Marian Miles. Finally, low-fat fettucine alfredo that tastes GOOD!"

 

• Ready In: 26mins
• Ingredients: 7
• Serves: 2

ingredients

• 6 ounces fettuccine
• 1 tablespoon olive oil
• 3⁄4 cup evaporated skim milk
• 1⁄3 cup freshly grated parmigiano-reggiano cheese
• 3 tablespoons snipped fresh basil
• 1⁄2 teaspoon fresh garlic, chopped or 1/2 teaspoon pressed garlic, to taste
• 1 sprig basil (to garnish)

directions

1. Cook the pasta according to the package directions.
2. Drain immediately and return the pasta to the cooking pot.
3. Add the olive oil and toss to coat.
4. Stir in the evaporated milk, cheese, garlic and basil.
5. Cook over medium heat until bubbly, stirring constantly.
6. Do not let the mixture cook too much or the pasta will soak up the sauce.
7. The mixture should be creamy.
8. Serve on warmed plates with a sprig of fresh basil for garnish.

Reviews

[chefdownunda]

This recipe produces creamy fettucini, but it was rather bland. Admittedly, I substituted dry basil as I couldn't get fresh, but I increased the garlic and tried to use extra basil. Good if you're on a diet.

 

[Kari in CA]

This was so easy to make and delicious! The whole family enjoyed it. The only change I made was adding prawns, and little more garlic.