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Fettuccine Alfredo

August 29, 2017 in dinner, pasta - 1 Comment - 2 min read


School officially starts tomorrow, which means good-bye to lazy summer evenings and hello to a more hectic and hurried schedule. Don’t get me wrong. I LOVE school and I LOVE fall. There’s something about newly sharpened pencils, seeing old faces, and the fresh start of a new school year. However, the one thing I don’t look forward to is trying to figure out simple and nutritious dinners on weeknights. Coming home from work and trying to get a balanced meal on the table in under 30 minutes, to starving children none the less, has always been a bit stressful for me.


I plan my meals Saturday nights for the upcoming week, and this past Saturday I was really trying to be conscious of meals that were easy to make, lower calorie, and kid-friendly. That’s when I remembered I had this fettuccine recipe. In fact, I doubled it so I could have leftovers tonight. I just added some fresh veggies as a side-dish to round out the meal.  Matthew and Grace couldn’t eat it fast enough, which is something to be said for Grace, as she is the slowest eater in the world.

So, if you’re looking for a delicious pasta dish in under 30 minutes, one that’s lower-fat AND kid-friendly, look no further than this dish! I promise it will not disappoint. Enjoy! xoxo


Fettuccine Alfredo
print recipe

Prep Time: 10 minutes
Total Time: 30 minutes
Serves: 4

1 T butter
2 garlic cloves, minced (optional)
1 T flour
1 ⅓ cup low-fat milk (I used 1%)
1 ¼ c grated fresh Parmigiano-Reggiano cheese, divided
2 T ⅓-less fat cream cheese
½ t salt
8 oz. fettuccine noodles (for a healthier meal, use whole-wheat pasta)
2 t chopped fresh flat-leaf parsley
Cracked black pepper

Cook pasta according to package directions.

While water is coming to a boil, in a large saucepan, melt butter over medium high heat. Add garlic; cook 1 minute, stirring frequently. Using a whisk, stir in flour, forming a roux. Gradually add milk. Cook for 6 minutes or until mixture thickens, stirring constantly.

Add 1 cup Parmigiano-Reggiano cheese, cream cheese, and salt, stirring with a whisk until cheeses melt.

Drain pasta noodles and return to pot. Toss sauce with the hot pasta. Place fettuccine on serving platter (or individual plates) and sprinkle with cheese, parsley, and black pepper. Serve immediately.

NOTE: This recipe can easily double and tastes great as leftovers. Either microwave leftovers or put in a saucepan with a little water to warm it back up.

Recipe Source: Cooking Light


Thanks for stopping by! I love baking and hope these recipes inspire you to create something wonderful in your kitchen. xoxo

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