Saturday, March 13, 2010
tasty lower fat fettuccine alfredo
now this is one of my daughter caroline's all time favorites. she prefers the alfredo at one of the more popular chain restaurants, but is happy when i whip this up. i found this fettuccine alfredo version on recipezarr, but changed it a tiny bit. i have made it plain, with canned mushrooms(what's pictured), steamed fresh broccoli, grilled chicken and even oven roasted shrimp. all are dynamite. this recipe is much lower in fat and calories than the good ol'heart attack on a plate version and you don't really miss the extra anything. it is creamy and full of flavor and just like the other, you need to fix, serve and devour immediately or it becomes thick and then separates. also like the real deal, it doesn't reheat very well, but no matter, caroline will eat it till it is gone! enjoy.
beth's tasty lower fat fettuccine alfredo
one tbsp. butter
one good size clove of garlic, minced
one tbsp. all purpose flour
1 2/3 ff half and half(love this stuff)
2 tbsp. reduced fat cream cheese
4 cups hot cooked fettuccine, your favorite
one cup of grated parmesan cheese
2 tsp. fresh chopped parsley( i use if i have or just skip)
lots of fresh ground black pepper
in a large saucepan, melt the butter and add the minced garlic. saute for about a minute. sprinkle in the flour. with a whisk, gradually add the half and half. stir over medium heat till the mixture bubbles and thickens, about six minutes or so. now add the cream cheese, cook a couple minutes more. add the parmesan cheese, stir till melted. the cream should be nice and thick. pour over the hot fettuccine, toss well to coat. sprinkle with the parsley and black pepper. serve immediately.
i love fresh cracked black pepper!