When we ask our clients about their favorite comfort foods, Fettuccini Alfredo often comes up. Order it at the restaurant and the sauce will set you back hundreds of calories—even the bottled varieties are sodium and fat bombs. Shoot. What’s a gal or guy who wants a little comfort supposed to do? No worries, we’ve got you covered with this Simple Skinny Fettuccini Alfredo. The entire meal will cost you fewer calories than the sauce alone at a restaurant. Plus, it’s simple, easy and delicious! What’s better than that?! Let’s whip it on up!
Psst… love comfort food, but hate the calories and what it does to your waistline? Try some of these lightened-up comfort food recipes:
Creamy Cauliflower Mac ‘n Cheese
Spaghetti Squash with Tomato Sauce and Parmesan Cheese
Simple Skinny Fettuccini Alfredo
Serves: 4
Ingredients
1 (12 ounce) can evaporated skim milk
2 tablespoons grated nonfat parmesan cheese
1 tablespoon vegetable oil- based light butter spread
1/4 teaspoon black pepper
6 tablespoons grated nonfat parmesan cheese
2 tablespoons chopped fresh parsley (garnish)
8 ounces whole wheat pasta, cooked and drained
Directions
1. In a saucepan, combine the evaporated skimmed milk, Parmesan cheese, butter spread and black pepper. Cook the sauce mixture on medium to low heat until heated thoroughly. Stir occasionally and well.
2. Slowly stir in fettuccini until evenly coated with sauce mixture.
3. Remove pot from heat and add the remaining 6 tablespoons grated nonfat Parmesan and toss gently
4. Garnish with parsley and serve!
Nutrition Facts: 290 calories, 3 g fat, 1 g saturated fat, 257 mg sodium, 49 g carbs, 6 g fiber, 10 g sugar, 17 g protein
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- 1 (12 ounce) can evaporated skim milk
- 2 tablespoons grated nonfat parmesan cheese
- 1 tablespoon vegetable oil- based light butter spread
- ¼ teaspoon black pepper
- 6 tablespoons grated nonfat parmesan cheese
- 2 tablespoons chopped fresh parsley (garnish)
- 8 ounces whole wheat pasta, cooked and drained
- In a saucepan, combine the evaporated skimmed milk, Parmesan cheese, butter spread and black pepper. Cook the sauce mixture on medium to low heat until heated thoroughly. Stir occasionally and well.
- Slowly stir in fettuccini until evenly coated with sauce mixture.
- Remove pot from heat and add the remaining 6 tablespoons grated nonfat Parmesan and toss gently
- Garnish with parsley and serve!