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I recently received the Cooking Light January/February 2007 issue. I was pleasantly surprised to find a slimmed down version of the classic Fettuccine Alfredo. It was so good it inspired me to create a new section on the blog devoted to magazine recipe reviews.
This dish was equally flavorful as the more calorie-laden restaurant versions I have tried at a variety of places. The sauce was rich and delicious with a nice garlicky backnote. I think the addition of cream cheese to the recipe really gave it nice texture. If you have the chance, I would suggest using fresh fettuccine. With the fresh fettuccine you can have dinner on the table in 10-15 minutes, how great is that? So without further ado here is the Cooking Light recipe. Please feel free to also check out Cooking Light’s website.
Fettuccine Alfredo from Cooking Light’s January/February 2007 issue:
- 1 Tbls. butter
- 2 garlic cloves, minced (if you like a little garlic, but not too much you can always cut that down to 1 clove)
- 1 Tbls. all-purpose flour
- 1 1/3 cups 1% low-fat milk
- 1 1/4 cups grated fresh Parmigiano-Reggiano cheese, divided
- 2 Tbls. 1/3 less-fat cream cheese
- 1/2 tsp. salt
- 4 cups hot cooked fettuccine (8 ounces uncooked pasta)
- 2 tsp. chopped flat leave parsley
- cracked black pepper
- Melt butter in medium saucepan over medium heat. Add garlic; cook 1 minute, stirring frequently. Stir in flour. Gradually add milk, stirring with whisk. Cook 6 minutes or until mixture thickens, stirring constantly. Add 1 cup Parmigiano-Reggiano, cream cheese, and salt, stirring with whish until cheeses melt. Toss sauce with hot pasta. Sprinkle remaining 1/4 cup Parmigiano-Reggiano cheese and chopped parsley. Garnish with black pepper, if desired. Serve immediately. Serves 4.
Calories: 399 (30% from fat), Fat 13.5 g, Protein 21.3 g, Carb 48.9 g, Sodium 822 mg