Best 3 Low Fat Fettuccine Recipes

LOW-FAT FETTUCCINE

Steps:

• Cook the fettucine according to package directions. In a saucepan over medium heat, bring broth and garlic to a boil. Add mushrooms and onions; reduce heat. Simmer, uncovered, for 3-5 minutes or until the mushrooms are tender. Add cream cheese and ham; cook and stir until cheese is melted. Add tomatoes; heat through. Remove from the heat; stir in Parmesan cheese and pepper. Rinse and drain fettuccine; top with the sauce.

GOLDY'S LOW FAT FETTUCCINE ALFREDO WITH ASPARAGUS

Steps:

• Heat a medium-size nonstick saute pan.
• Remove from heat, and spray with vegetable oil spray.
• Add onion, and saute until limp--5-10 minutes.
• Add asparagus and garlic, cover the pan, and turn off the heat (the steam from the onion will steam the asparagus).
• In a large skillet, combine the dry milk and skim milk, and whisk until blended.
• Add flour, stir, and cook over med-high heat until thickened.
• In a small bowl, add 2 tablespoons of this sauce to the cream cheese, and stir until smooth.
• Return this mixture to the hot sauce.
• Add parmesan, and stir until melted.
• Keep hot.
• If the mixture gets too thick, thin it out with small amounts of skim milk.
• Cook fettucine according to package directions.
• Add hot pasta and garlic and vegetables to the sauce in the skillet.
• Stir and cook over medium-low heat until heated through.
• Serve garnished with chopped arugula.
• **NOTE**.
• To bake garlic, preheat oven to 350. Place a whole head of garlic in a small baking pan. Drizzle one tsp of olive oil over the head, add 1/4 cup of water to the pan.
• Bake, loosely covered for 45-60 minutes or until soft.
• The cloves will slide right out, and can ve mashed, chopped or served whole.

LOW-FAT FETTUCCINE ALFREDO

Steps:

• 1. Bring 4 quarts water to boil in large pot over high heat. Using ladle, fill each of 4 individual serving bowls with about 1/2 cup boiling water. Set aside. 2. Heat butter over medium heat in large saucepan until foaming. Whisk in flour until mixture is smooth and golden, 1 to 2 minutes. Whisk in milk, half-and-half, garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and nutmeg and bring to 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. 3. Stir 1 tablespoon salt and pasta into boiling water and cook, stirring constantly, until al dente, 2 to 3 minutes. Reserve 1 cup pasta cooking water, then drain pasta. 4. Return sauce to low heat, add 1/3 cup pasta water and cooked pasta; toss until evenly coated. Cook until sauce has thickened slightly, about 1 minute. Add more cooking water as needed to thin sauce to proper consistency and adjust seasonings. Working quickly, empty water from warmed bowls and fill with pasta. Serve immediately.