Low-Cal Fettuccine Alfredo

Ingredients

• Butter

  Unsalted

  1 tbsp or 14g

• Garlic

  Raw

  1 clove or 3g

• Lemon zest

  1 tsp or 2g

• Wheat flour

  White, all-purpose, unenriched

  2 tsp or 5g

• Whole milk

  3.25% milkfat, with added vitamin D

  1 cup or 244g

• Salt

  Table

  ¾ tsp or 5g

• Cream cheese

  Low fat

  2 tbsp or 30g

• Parmesan cheese

  Grated

  ¾ cup or 75g

• Parsley

  Raw

  3 tbsp or 11g

• Whole wheat pasta

  Dry

  12 oz or 340g

• Pepper

  Spices, black

  1 tbsp or 6g

Directions

1. 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 cream cheese and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
2. Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, according to package directions. Reserve 1 cup cooking water, then drain the pasta and return to the pot.
3. 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.

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