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Low-Fat Alfredo Sauce over Fettuccine |
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Serves: 5 Print this RecipePrep Time: 25 minutes - Yield: 5 (1 1/2-cup) servings 12 ounces uncooked fettuccini pasta 2 teaspoons margarine or butter 1 teaspoon olive oil 3 garlic cloves, minced 1/4 cup finely chopped red bell peppers 1/4 cup sliced green onions 1/4 cup chopped fresh parsley or 3 teaspoons dried parsley flakes 1 tablespoon all-purpose flour 1 (12-ounce) can lite evaporated milk 1/2 teaspoon dried basil leaves 1/4 teaspoon dried oregano leaves 1/4 cup grated Parmesan cheese 1. Cook fettuccine to desired doneness as directed on package. Drain. 2. Meanwhile, melt margarine with oil in large nonstick skillet or Dutch oven over medium-high heat. Add garlic; cook 1 minute. Add bell pepper, onions, parsley and flour; cook and stir 1 minute. Gradually stir in milk; blend well. Bring to a boil, stirring constantly. Cook 3 to 5 minutes or until sauce boils and thickens, stirring frequently. 3. Remove skillet from heat; stir in basil and oregano. Add cooked fettuccine; toss gently to coat. Sprinkle with cheese. Nutrition Information Per Serving: Serving Size: 1 1/2 Cups * Calories: 310 * Calories from Fat: 50 * % Daily Value: Total Fat: 6 g 9% * Saturated Fat: 2 g 10% * Cholesterol: 60 mg 20% * Sodium: 180 mg 8% * Total Carbohydrate: 50 g 17% * Dietary Fiber: 2 g 8% * Sugars: 10 g * Protein: 15 g * Vitamin A: 15% * Vitamin C: 15% * Calcium: 25% * Iron: 15% * Dietary Exchanges: 3 1/2 Starch, 1/2 Medium-Fat Meat or 3 1/2 Carbohydrate, 1/2 Medium-Fat Meat This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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