Dreamy Low Fat Fettuccine Alfredo Recipes

Steps:

• Bring 4 quarts of water to a boil in a large pot over high heat. I sometimes use a ladle, fill each of four serving bowls with about 1/2 boiling water and set aside.
• Meanwhile, in a large saucepan, heat the butter over medium heat until foaming. Whisk in the flour until mixture is smooth and golden, 1 to 2 minutes. Whisk in the milk, half-and-half, garlic, 1/2 tsp salt, pepper and nutmeg. Bring to a simmer.
• Reduce heat to medium-low and simmer until sauce is slightly thickened, 1 to 2 minutes. Discard garlic, stir in Parmesan and remove from heat.
• Stir pasta and remaining salt into the boiling water and cook, stirring constantly, until al dente, about 2 to 3 minutes.
• Reserve 1 cup pasta cooking water, then drain pasta.
• Return sauce to low heat, add 1/3 cup pasta water and the cooked pasta. Toss until evenly coated. Cook until sauce has thickened slightly, about 1 minute. Add more water as needed to thin sauce to desired consistency and adjust seasonings.
• Working quickly, empty the water from the warmed bowls and fill with pasta. Serve immediately.

Steps:

• Cook the fettuccine according to package directions, omitting salt if desired.
• Drain, reserving 1/4 cup of the cooking water.
• Place the pasta in a serving bowl and keep warm.
• Meanwhile, melt the butter in a medium nonstick skillet.
• Add the flour and cook, stirring constantly, until the mixture becomes straw-colored and fragrant, about 45 seconds, then remove from the heat and whisk in the milk.
• Return the pan to the stove, raise the heat to medium-high, and continue cooking, whisking constantly, until slightly thickened, about 2 minutes.
• Add the reserved cooking water, the cheese, the lemon juice and nutmeg; stir until just smooth.
• Pour over the hot pasta, toss gently to coat, and serve at once.

Steps:

• Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchâtel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
• Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.

Steps:

• In saucepan, stir together cream cheese, parmesan cheese, butter, and milk over LOW heat until smooth.
• Add fettucine, toss.
• HINT: Add olive oil to water you're cooking pasta in and when you drain pasta, rinse with cold water.
• Do not overcook SOY pasta!

Steps:

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

Steps:

• Cook fettuccine as directed on package, omitting salt. Drain; return to saucepan. Cover to keep warm; set aside.
• Meanwhile, in medium bowl, stir milk, flour, salt, black pepper and red pepper with wire whisk until smooth. In 2-quart saucepan, melt butter over medium-low heat. Add garlic; cook 1 minute, stirring constantly (do not burn). With wire whisk, stir milk mixture into butter mixture in saucepan. Cook and stir over medium heat 6 to 8 minutes or until mixture thickens and boils.
• Stir in cream cheese until melted. Stir in Parmesan cheese until melted. Pour over fettuccine; toss to coat. Sprinkle with parsley.

Steps:

• Make a Bechamel Sauce by melting the margarine in a pan, adding the flour and making a smooth mixture.
• Slowly add the milk and stir constantly with a whisk until well blended and of the thickness you desire.
• Add as much Parmesan cheese as you like, we thought 3/4 Cup was enough and let it melt and blend with the Bechamel Sauce.
• Defrost the shrimp in cold water, remove the tail if necessary, and add to the Alfredo Sauce until heated.
• Do not over cook as the shrimp with toughen.
• Cook the pasta as directed on the package, mix the pasta and Alfredo Sauce and serve with garlic bread and a tossed salad.

Steps:

• Cook pasta, drain, set aside.
• Cook olive oil and garlic in a skillet until browned.
• Add pasta to skillet, and add 1/2 cup cheese. Mix together.
• Add milk, stir, cook on medium heat for 2 minutes or so.
• Mix yogurt with 1/2 cup of pasta in a separate bowl, to prevent curdling.
• Return yogurt and pasta to pan, mix well.
• Remove from heat, add remainder of cheese, and salt and pepper to taste.
• Cover and let stand for 12-15 minutes, so the pasta can absorb all the liquid.

Steps:

• Heat oil in a saucepan over medium heat. Add garlic; cook and stir until golden, about 1 minute. Mix in flour and cook until you have a thick paste, about 1 minute. Whisk chicken broth in slowly until mixture is smooth, about 2 minutes. Pour in milk and whisk until smooth.
• Simmer mixture until thick, about 10 minutes. Add Parmesan cheese, salt, and pepper; stir until cheese melts and sauce is smooth.

Steps:

• In blender, combine cottage cheese, milk, egg yolk and pepper and puree until smooth.
• In a small saucepan, melt butter over low heat; add puree and bring to a simmer, stirring occasionally.
• Stir in all but 4 tsp of parmesan cheese.
• Toss cooked noodles with sauce and sprinkle with remaining parmesan cheese.