Skinny Fettuccine Alfredo

Ingredients

• Whole wheat pasta

  Dry

  12 oz or 340g

• Butter

  Unsalted

  1 tbsp or 14g

• Garlic

  Raw

  4 cloves, minced or 12g

• Wheat flour

  White, all-purpose, unenriched

  3 tbsp or 23g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 cup or 240g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  1 cup or 244g

• Parmesan cheese

  Low sodium

  1 cup, grated or 100g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Nutmeg

  Spices, ground

  1 tsp or 2g

• Parsley

  Raw

  ¾ tbsp or 3g

Directions

1. In a pot of boiling, salted water, cook the fettuccine according to package directions.
2. Meanwhile, melt butter in a large skillet over medium heat. Add garlic and sauté 1 minute, stirring frequently, until fragrant. Sprinkle in flour and stir to combine. Cook for another minute then slowly pour in the chicken broth and milk, whisking to combine. Continue cooking, whisking constantly, until the sauce is bubbly and thickened.
3. Stir in the Parmesan, salt, pepper, and nutmeg, and reduce heat to medium-low until pasta finishes cooking.
4. Drain the fettuccine and toss with the sauce. Serve immediately and garnish with chopped parsley, if desired.

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