Best 5 Lighter Fettuccine Alfredo Recipe By Tasty Recipes

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Indulge in a lighter version of the classic Fettuccine Alfredo without compromising on taste. This curated collection of recipes offers a healthier take on the indulgent dish, featuring a creamy Alfredo sauce made with Greek yogurt, low-fat milk, and Parmesan cheese. Savor the delicate flavors of garlic, nutmeg, and black pepper, perfectly complementing the tender fettuccine pasta. Discover variations such as the Spinach and Mushroom Fettuccine Alfredo, where sautéed spinach and mushrooms add a vibrant twist to the dish. For a vegetarian delight, try the Roasted Red Pepper and Zucchini Fettuccine Alfredo, where roasted vegetables add a colorful and flavorful dimension. If seafood is your preference, dive into the Shrimp and Asparagus Fettuccine Alfredo, where succulent shrimp and tender asparagus create a delightful combination. Each recipe provides detailed instructions, cooking times, and serving suggestions to ensure a perfect culinary experience. Embark on a culinary journey to create a lighter, healthier, and equally delicious Fettuccine Alfredo that will tantalize your taste buds.

Here are our top 5 tried and tested recipes!

LOW-CAL FETTUCCINE ALFREDO



Low-Cal Fettuccine Alfredo image

This lighter version of alfredo gives you all the creaminess of the original without loads of heavy cream and butter.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon unsalted butter
1 clove garlic, minced
1 teaspoon grated lemon zest
2 teaspoons all-purpose flour
1 cup low-fat (2%) milk
Kosher salt
2 tablespoons Neufchâtel or low-fat cream cheese
3/4 cup grated parmesan cheese, plus more for topping
3 tablespoons chopped fresh parsley
12 ounces fresh fettuccine
Freshly ground pepper

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.

Nutrition Facts : Calories 490 calorie, Fat 15 grams, SaturatedFat 8 grams, Cholesterol 48 milligrams, Sodium 734 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 20 grams

HEALTHIER CHICKEN ALFREDO PASTA RECIPE BY TASTY



Healthier Chicken Alfredo Pasta Recipe by Tasty image

Here's what you need: olive oil, chicken breasts, salt, pepper, garlic, flour, chicken broth, skim milk, salt, pepper, spinach, whole grain penne pasta, parmesan cheese

Provided by Alix Traeger

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

1 tablespoon olive oil
2 chicken breasts, cubed
1 teaspoon salt
½ teaspoon pepper
3 cloves garlic, minced
2 tablespoons flour
1 cup chicken broth
1 cup skim milk, or milk of choice
½ teaspoon salt
¼ teaspoon pepper
2 cups spinach
2 cups whole grain penne pasta, cooked
¼ cup parmesan cheese, optional

Steps:

  • Heat the olive oil over a skillet and add chicken. Season with salt and pepper, and cook 5-8 minutes, or until no longer pink.
  • Remove the chicken from the pan and set aside.
  • In the same pan, add the garlic and sauté for one minute over medium heat.
  • Sprinkle the flour over the garlic and slowly add in the chicken stock.
  • Quickly stir to avoid lumps.
  • Add in the skim milk, stir ,and allow to reach a boil to thicken sauce. Season with salt and pepper.
  • Once the sauce is thickened, add in the spinach and stir until wilted.
  • Remove from heat and add in the cooked penne, chicken, and parmesan. Stir to coat.
  • Top with fresh parmesan.
  • Enjoy!

Nutrition Facts : Calories 722 calories, Carbohydrate 83 grams, Fat 24 grams, Fiber 2 grams, Protein 38 grams, Sugar 7 grams

FETTUCCINE ALFREDO (LIGHTER VERSION)



Fettuccine Alfredo (Lighter Version) image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 pound fresh linguine
1 1/2 teaspoons cornstarch
1 cup milk
1 tablespoon butter
1/4 cup light cream
1/2 cup freshly grated Parmesan cheese

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook until it is tender but still firm to the bite, about 3 minutes. In a saucepan melt butter, add milk and then whisk in cornstarch over medium heat until lightly thickened. Add pasta to the saucepan and toss. Add light cream, Parmesan cheese, salt and pepper, nutmeg to taste. Toss and thicken more. Serve immediately.

FETTUCCINE ALFREDO (COOKING LIGHT)



Fettuccine Alfredo (Cooking Light) image

Make and share this Fettuccine Alfredo (Cooking Light) recipe from Food.com.

Provided by Cookie16

Categories     Free Of...

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon butter
2 garlic cloves, minced
1 tablespoon flour
1 1/3 cups 1% low-fat milk
1 1/4 cups grated fresh parmesan cheese, divided
2 tablespoons low-fat cream cheese
1/2 teaspoon salt
8 ounces fettuccine
2 teaspoons chopped flat leaf parsley
black pepper

Steps:

  • Cook pasta according to package directions.
  • Meanwhile, melt butter in medium saucepan over medium heat.
  • Add garlic and cook 1 minute, stirring frequently.
  • Stir in flour.
  • Gradually add milk, stirring with a whisk.
  • Cook 6 minutes or til thickened, stirring constantly.
  • Add 1 cup parmesan, cream cheese and salt. Stir with whisk while cheeses melt.
  • Toss with hot pasta, sprinkle with remaining 1/2 cup of parmesan and chopped parsley and pepper.
  • Serve immediately.

Nutrition Facts : Calories 440.7, Fat 16.8, SaturatedFat 9.3, Cholesterol 92.3, Sodium 866, Carbohydrate 48.2, Fiber 2, Sugar 5.8, Protein 23.8

LIGHTER FETTUCCINE ALFREDO WITH GREEK YOGURT



Lighter Fettuccine Alfredo with Greek Yogurt image

This fettuccine Alfredo with Greek yogurt, chicken, and spinach is similar to a version served years ago at the Olive Garden®. It was awesome.

Provided by Teresa

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 9

½ (16 ounce) package whole wheat fettucine
2 teaspoons cornstarch
1 pinch ground nutmeg
1 tablespoon salted butter
3 cloves garlic, minced
¾ cup reduced-fat, low-sodium chicken broth
¾ cup grated Parmigiano-Reggiano cheese, divided
¾ cup Greek yogurt
salt and ground black pepper to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 9 to 11 minutes.
  • While the fettuccine is cooking, combine cornstarch and nutmeg together in a small bowl. Add chicken broth and whisk until smooth.
  • Melt butter in a large pan over medium heat. Add garlic and cook until fragrant, about 2 minutes. Pour chicken broth mixture into the pan, raise heat to medium-high, and bring to a simmer, whisking occasionally. Add 1/2 cup Parmigiano-Reggiano cheese; whisk until melted. Remove from heat and whisk in yogurt until sauce is smooth.
  • Drain fettuccine and place in a large bowl. Add Alfredo sauce and toss to coat. Season with salt and pepper. Top with remaining Parmigiano-Reggiano and serve.

Nutrition Facts : Calories 355.7 calories, Carbohydrate 45.7 g, Cholesterol 30 mg, Fat 12.4 g, Fiber 2 g, Protein 16.4 g, SaturatedFat 6.7 g, Sodium 337.5 mg, Sugar 3.8 g

Tips:

  • Use freshly grated Parmesan cheese. Pre-grated cheese often contains additives that can affect the taste and texture of your sauce.
  • Don't overcook the fettuccine. Cook it al dente, according to the package directions. Overcooked fettuccine will be mushy and won't hold the sauce well.
  • Make sure the sauce is thick enough. If it's too thin, it will water down the fettuccine. To thicken the sauce, cook it over low heat for a few minutes, stirring constantly. You can also add a little bit of cornstarch or flour to the sauce.
  • Season the sauce to taste. Add salt, pepper, and other seasonings to taste. You can also add a pinch of red pepper flakes for a little bit of heat.
  • Serve the fettuccine alfredo immediately. It's best when it's fresh and hot.

Conclusion:

This lightened-up version of fettuccine alfredo is a delicious and satisfying meal that's perfect for any occasion. It's made with simple, wholesome ingredients and is easy to make. So next time you're craving pasta, give this recipe a try!

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