Best 5 Dr Ozs Healthy Diet Fettuccine Alfredo Recipe By Dave Lieberman Recipes

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Are you searching for a healthier version of the classic Italian dish, fettuccine alfredo? Look no further! This article presents a delightful and nutritious recipe inspired by the renowned TV personality and health expert, Dr. Oz. This innovative dish, masterfully crafted by Dave Lieberman, is not only delicious but also caters to your health and well-being. Get ready to tantalize your taste buds while nourishing your body with wholesome ingredients and flavors.

Check out the recipes below so you can choose the best recipe for yourself!

DR. OZ HEALTHY DIET FETTUCCINE ALFREDO RECIPE BY DAVE LIEBERMAN



Dr. Oz Healthy Diet Fettuccine Alfredo Recipe by Dave Lieberman image

This is wonderful for someone like me that LOVES the creamy dishes. Alfredo sauce as we all know is not the healiest food to eat, and being that I love fetticuine alfredo I had to find an alternate way of making it. Plus with a hubby with lactose issues, I really missed having this dish. Thankfully I was watching the Dr. Oz show when I came home from work and saw them cook up this recipe. It doesn't taste bad at all for being considered a lower in fat type of dish.

Provided by ChrissyVas

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

1/2 lb whole wheat pasta (cooked)
1/2 head cauliflower (core removed and broken into small florets)
2 tablespoons olive oil
2 shallots (minced)
1/2 cup chicken stock
1 cup parmesan cheese (grated, plus more for garnish)
salt and black pepper (to taste)

Steps:

  • Cook the cauliflower for 20 minutes until it is soft. (steam or boil) I prefer to steam mine.
  • Cook the shallots over medium heat until translucent (around 10 minutes). Add the chicken stock and continue to cook for another few minutes.
  • Once the shallots and cauliflower has cooled, pop it into your blender and puree until it is perfectly silky and smooth. You don't want any chunks, because this is your alfredo sauce!
  • Toss the alfredo sauce over your whole wheat pasta and add the parmesan cheese. Serve warm immediately. (You could also steam some broccoli and add to the pasta with some grilled chicken, yum.).

DR. OZ’S HEALTHY DIET FETTUCCINE ALFREDO RECIPE BY DAVE LIEBERMAN



DR. OZ’S HEALTHY DIET FETTUCCINE ALFREDO RECIPE BY DAVE LIEBERMAN image

Categories     Vegetable

Number Of Ingredients 7

1/2 lb cooked whole wheat pasta
1/2 head cauliflower, cored removed and broken into small florets
2 tbsp olive oil
2 shallots, minced
1/2 cup chicken stock
1 cup grated parmesan cheese, plus more for garnish
Salt and black pepper to taste

Steps:

  • Directions: 1. Cook the cauliflower for 20 minutes until it is soft. 2. Cook the shallots over medium heat until translucent (around 10 minutes). Add the chicken stock and continue to cook for another few minutes. 3. Once the shallots and cauliflower has cooled, pop it into your blender and puree until it is perfectly silky and smooth. You don't want any chunks, because this is your alfredo sauce! 4. Toss the alfredo sauce over your whole wheat pasta and add the parmesan cheese. Serve warm immediately definitely a happy addition to my Weight Loss Tips! Read More http://www.epicurious.com/community/memberrecipes/submitarecipe#ixzz0mrmmBLhT

SMOKED SALMON FETTUCCINE WITH HEALTHY DILL ALFREDO SAUCE



Smoked Salmon Fettuccine With Healthy Dill Alfredo Sauce image

"Healthy alfredo sauce" is probably an oxymoron, but this is the way I always make a creamy sauce for pasta. It's obviously not an authentic alfredo, but we like it. I created this dish to use up some smoked salmon, and we totally enjoyed it. While I think you can adjust most of the ingredients here to your taste, I wouldn't mess with the smoked salmon or the capers, since they really are the dominant flavors.

Provided by Vino Girl

Categories     One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 18

1/2 cup low fat cottage cheese
1 tablespoon parmesan cheese, shredded
1 tablespoon flour
1/4 teaspoon black pepper, freshly ground
1 tablespoon lemon juice
1 teaspoon garlic, minced
1 teaspoon dill weed, dried
3/4 cup green bell pepper, chopped
1/4 cup onion, chopped
1 teaspoon olive oil
6 ounces smoked salmon, cut into bite-size pieces
1/2 cup cherry tomatoes, quartered
1 tablespoon capers, chopped
1 tablespoon fresh parsley, snipped
4 ounces fettuccine, uncooked (I used Florentine, which is 1/2 spinach and 1/2 egg pasta)
lemon pepper, to taste
fresh ground black pepper, to taste
shredded parmesan cheese, to taste

Steps:

  • Boil and prepare fettuccine as directed on package instructions; drain and set aside.
  • (Before draining, reserve about 1/4 cup of pasta cooking water, which you can use later to thin the sauce or moisten the vegetables as you cook them, if necessary).
  • Place cottage cheese, 1 Tbsp parmesan cheese,flour, black pepper, lemon juice, garlic, and dill weed in a food processor bowl and pulse until smooth; set aside.
  • In a large nonstick pan or wok, heat oil over medium heat and saute green pepper and onion for about 3 minutes.
  • Turn heat down to low or low-medium and allow the pan to cool enough that the next ingredients won't burn.
  • Add tomatoes, capers, salmon, and sauce to the pan; stir and cook for 1-2 minutes or until heated through.
  • Add pasta and parsley and continue to cook on low for 1-2 minutes.
  • Remove from heat and serve, topping individual servings with pepper, lemon pepper, and parmesan to taste.

DAVE LIEBERMAN'S FETTUCCINE ALFREDO



Dave Lieberman's Fettuccine Alfredo image

Provided by My Food and Family

Categories     Recipes

Time 30m

Number Of Ingredients 7

1/2 head cauliflower, cored removed and broken into small florets
2 Tbsp olive oil
2 shallots, minced
1/2 cup chicken stock
1 cup grated parmesan cheese, plus more for garnish
1/2 lb cooked whole wheat pasta
Salt and black pepper to taste

Steps:

  • Steam the cauliflower for 20 minutes until very soft. In a small sauce pan, heat the olive oil over medium-low heat and cook the shallots until soft and translucent, stirring often, for about 10 minutes. Add the chicken stock and cook for 5 minutes longer. Set aside to cool.
  • In a large blender, combine the cooked cauliflower and the shallot-chicken stock mixture and purée until silky smooth. Pour the puree into the sauce pan and heat over medium heat until steaming.
  • Remove from the heat, toss in the cooked pasta and add the grated parmesan cheese. Season to taste with salt and pepper and divide between 2 serving bowls. Top with more parmesan cheese.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

TO DIE FOR FETTUCCINE ALFREDO



To Die For Fettuccine Alfredo image

This is a recipe that I created by modifying my mother's recipe. My boyfriend is a fettuccine Alfredo connoisseur and he scrapes the pan every time! I get nothing but rave reviews when I make this dish. I must warn you, this recipe is not for the health conscious. Enjoy!

Provided by ERINMARIE

Categories     Alfredo Pasta Sauce

Time 30m

Yield 6

Number Of Ingredients 7

24 ounces dry fettuccini pasta
1 cup butter
¾ pint heavy cream
salt and pepper to taste
1 dash garlic salt
¾ cup grated Romano cheese
½ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
  • In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
  • Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

Nutrition Facts : Calories 964.3 calories, Carbohydrate 84 g, Cholesterol 184.2 mg, Fat 61.2 g, Fiber 3.8 g, Protein 23.7 g, SaturatedFat 37.4 g, Sodium 581.6 mg, Sugar 4 g

Tips:

  • Use fresh, high-quality ingredients: This will make a big difference in the overall flavor of your dish.
  • Don't overcook the pasta: Cook it al dente so that it still has a slight bite to it.
  • Use a good quality cheese: A sharp cheddar or Parmesan cheese will give your sauce a rich, flavorful taste.
  • Don't be afraid to experiment: You can add different herbs, spices, or vegetables to your sauce to create different flavor variations.
  • Serve immediately: Fettuccine Alfredo is best when served hot and fresh.

Conclusion:

Fettuccine Alfredo is a classic Italian dish that can be easily made at home. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy. Whether you're following Dr. Oz's healthy diet or just looking for a new and exciting pasta dish, this recipe is definitely worth a try.

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