Skinny Fettuccine Alfredo

Ingredients

• Whole wheat pasta

  Dry

  12 oz or 340g

• Butter

  Unsalted

  1 tbsp or 14g

• Garlic

  Raw

  4 cloves, minced or 12g

• Wheat flour

  White, all-purpose, unenriched

  3 tbsp or 23g

• Vegetable Broth

  From bouillons. Low sodium

  1 cup or 240g

• Reduced fat milk

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

  1 cup or 244g

• Parmesan cheese

  Shredded

  1 cup or 80g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Nutmeg

  Spices, ground

  ⅛ tsp or 0.3g

• Parsley

  Raw

  4 tbsp or 15g

Directions

1. In a pot of boiling, salted water, cook the fettuccine according to package directions.
2. Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute, stirring frequently, until fragrant. Sprinkle in flour and stir to combine.
3. Cook for another minute, then slowly pour in the broth and milk, whisking to combine. Continue cooking, whisking constantly, until the sauce is bubbly and thickened.
4. Stir in the Parmesan, salt, pepper, and nutmeg. Reduce heat to medium-low until pasta finishes cooking.
5. Drain the fettuccine and toss with the sauce. Serve immediately, garnished with chopped parsley, if desired.