Veggie Yogi

Food, health and prosperity for the body

Guilt-free Fettuccine Alfredo

Guilt-free Fettuccine Alfredo

Every once in a while I like to get my Fettuccine Alfredo fix. I very rarely order it when my husband and I eat out in restaurants because I know the regular variety is loaded with calories and fat, so this recipe is a great solution.

Not only is it delicious, it is also relatively low in fat since I make it with low fat or no fat ingredients. It doesn’t have to have a lot of heavy cream and high-fat cheese to be delicious. This is a nicely balanced option. I hope you enjoy it!

My little kittens–Alex and Ashlee are continuing to grow like weeds! I can’t believe how big they are getting. So I thought I’d share a few baby-pics while I still can. 🙂 You’ll find them here.

Makes approx. 6-7 servings.

Here’s what you’ll need:
18 oz fresh fettuccini
2 tbsp butter
2 cloves of garlic
2 cups low-fat milk
2 tbsp flour
1 cup grated parmesan cheese
2 tbsp low-fat cream cheese
1/2 cup low-fat or fat-free sour cream
1 cup frozen peas
Pinch of nutmeg
Pepper
3 tbsp fresh chopped parsley

Adapted from the Looneyspoons recipe for Eenie Meenie Fettuccine.

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Melt butter on medium heat and saute the garlic for approx 1 minute.

Melt butter on medium heat and saute the garlic for approx 1 minute.

Mix the milk and flour together until they are smooth and then add to the garlic and butter. Increase heat to high cooking and stirring until it is bubbly and thickened.

Mix the milk and flour together in a small bowl until they are smooth and then add to the garlic and butter. Increase heat to high cooking and stirring until it is bubbly and thickened.

Cook/heat the fettuccine in boiling water until tender.

In a separate pot, cook/heat the fettuccine in boiling water until tender.

Reduce heat to low and stir in the parmesan cheese, cream cheese, nutmeg and pepper. Stir until cheese is melted. Then add sour cream and peas and cook until heated.

Reduce heat to low and stir in the parmesan cheese, cream cheese, nutmeg and pepper. Stir until cheese is melted. Then add sour cream and peas and cook until heated.

Rinse the fettuccine and return to the pot. Add the sauce to the fettuccine and mix together.

Rinse the fettuccine and return to the pot. Add the sauce to the fettuccine and mix together.

Serve with a caesar salad and fresh bread!

Sprinkle with fresh parsley and serve with a caesar salad and fresh bread!

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1 Comment

  1. HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO”, NOW SERVED BY THE GRANDCHILDREN, ALFREDO E ISA DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” IN ROME, PIAZZA AUGUSTO IMPERATORE 30

    With reference of your article we have the pleasure to tell you the history of our grandfather Alfredo Di Lelio, who is the creator of “fettuccine all’Alfredo” in 1908 in restaurant run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi).
    Alfredo di Lelio opened the restaurant “Alfredo” in 1914 in a street in central Rome, after leaving the restaurant of his mother Angelina. In this local spread the fame, first to Rome and then in the world, of “fettuccine all’Alfredo”.
    In 1943, during the war, Di Lelio sold the restaurant to others outside his family.
    In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 “Il Vero Alfredo” (“Alfredo di Roma”), which is now managed by his nephews Alfredo and Ines, with the famous “gold cutlery”” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
    See also the site of “Il Vero Alfredo” http://www.alfredo-roma.it/.
    We must clarify that other restaurants “Alfredo” in Rome do not belong to the family tradition of “Il Vero Alfredo” in Rome.
    We inform that the restaurant “Il Vero Alfredo” is in the registry of “Historic Shops of Excellence” of the City of Rome Capitale.
    Best regards Alfredo e Ines Di Lelio

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