Alfredo Light

4.0
(337)

A lighter version of a creamy classic! I sometimes substitute peas for the broccoli.

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Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 1 onion, chopped

  • 1 clove garlic, minced

  • 2 teaspoons vegetable oil

  • 2 cups skim milk

  • 1 cup chicken broth

  • 3 tablespoons all-purpose flour

  • ½ teaspoon salt

  • ¼ teaspoon ground black pepper

  • ½ cup grated Parmesan cheese

  • 16 ounces dry fettuccine pasta

  • 1 (16 ounce) package frozen broccoli florets

Directions

  1. In a medium saucepan, heat oil over medium heat. Add onion and garlic, and saute until golden brown.

  2. In a small saucepan, stir together milk, chicken broth, flour, salt and pepper over low heat until smooth and thick. Stir into onion mixture. Continue to cook over medium low heat, stirring frequently, until the sauce is thick. Stir in Parmesan cheese.

  3. Meanwhile, cook pasta in boiling water. Add broccoli to the pasta for the last several minutes of cooking. Continue cooking until the pasta is al dente.

  4. Drain the pasta and vegetables, and transfer to a large bowl. Toss with sauce. Serve.

Nutrition Facts (per serving)

292 Calories
4g Fat
51g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 292
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 7%
Cholesterol 6mg 2%
Sodium 360mg 16%
Total Carbohydrate 51g 18%
Dietary Fiber 4g 13%
Total Sugars 6g
Protein 14g
Vitamin C 25mg 127%
Calcium 150mg 12%
Iron 2mg 11%
Potassium 258mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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