Low-Cal Fettuccine Alfredo

Ingredients

• Butter

  Unsalted

  1 tbsp or 14g

• Garlic

  Raw

  1 clove or 3g

• Lemon zest

  1 tsp or 2g

• Wheat flour

  White, all-purpose, unenriched

  2 tsp or 5g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 cup or 244g

• Salt

  Table

  ¾ tsp or 5g

• Cream cheese

  Low fat

  2 tbsp or 30g

• Parmesan cheese

  Shredded

  ¾ cup or 60g

• Parsley

  Raw

  3 tbsp or 11g

• Whole wheat pasta

  Dry

  12 oz or 340g

• Pepper

  Spices, black

  1 tbsp or 6g

Directions

1. Melt the butter in a skillet over medium heat. Add the minced garlic and lemon zest, cooking until the garlic is slightly soft, about 1 minute. Stir in the flour and cook for 1 minute. Gradually whisk in the milk and salt, cooking until the mixture thickens, about 3 minutes. Add the cream cheese and parmesan cheese, whisking until melted. Stir in the chopped parsley.
2. Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, following package instructions. Reserve 1 cup of the cooking water, then drain the pasta and return it to the pot.
3. Combine the sauce and 1/2 cup of the reserved cooking water with the pasta, tossing gently to mix. Add more cooking water if needed to achieve the desired consistency. Season with salt and divide among bowls. Top with additional parmesan and black pepper.