Browse Recipe Categories or

Fettuccine Alfredo - Delicious Decisions

low salt cookbook
×

Fettuccine Alfredo - Delicious Decisions

Now you can have all the richness of Alfredo sauce with only a fraction of the usual sodium, saturated fat, and calories. The addition of lemon gives this dish a fresh twist.

Ingredients

Servings   8  

  • 16 oz. dried, whole-grain fettuccine
  • 1/4 cup fat-free milk and 1 1/4 cups fat-free milk, divided use
  • 2 Tbsp. all-purpose flour
  • 1/4 cup grated or shredded Parmesan cheese and 1 1/2 Tbsp. grated or shredded Parmesan cheese, divided use
  • 1 1/2 Tbsp. grated, shredded, or Parmesan cheese, divided use
  • 2 tsp. fresh lemon juice
  • 1/8 tsp. pepper (white preferred)
  • 2 Tbsp. finely snipped, fresh parsley
  • 1/4 tsp. salt
  • 1 medium cut lemon (cut into 4 wedges, optional)

Directions

Tip: Click on step to mark as complete.

  1. Prepare the pasta using the package directions, omitting the salt. Drain well in a colander. Cover to keep warm.
  2. Meanwhile, in a small bowl, whisk together 1/4 cup milk and the flour until smooth. Heat a medium saucepan over medium heat. Pour the mixture into the saucepan.
  3. Whisk in the remaining 1 1/4 cups milk. Bring to a boil. Cook for 15 minutes, or until thickened, stirring constantly with a flat spatula to keep the sauce from sticking to the bottom of the pan.
  4. Stir in 1/4 cup Parmesan and the lemon juice and pepper.
  5. Transfer the pasta to a platter. Pour the sauce over the pasta. Sprinkle with the parsley, salt, and remaining 1 1/2 tablespoons Parmesan. Garnish with the lemon wedges.

Nutrition Facts

Fettuccine Alfredo - Delicious Decisions
CaloriesCalories
235 Per Serving
ProteinProtein
11g Per Serving
FiberFiber
7g Per Serving

Nutrition Facts

Calories 235
Total Fat 2.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.5 g
Cholesterol 3 mg
Sodium 155 mg
Total Carbohydrate 47 g
Dietary Fiber 7 g
Sugars 4 g
Protein 11 g

Dietary Exchanges
3 starch, 1/2 very lean meat

This recipe is reprinted with permission from ÃÛÑ¿´«Ã½ Low-Salt Cookbook, Fourth Edition, Copyright © 2011 by the ÃÛÑ¿´«Ã½. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.
Now you can have all the richness of Alfredo sauce with only a fraction of the usual sodium, saturated fat, and calories. The addition of lemon gives this dish a fresh twist.

Nutrition Facts

Fettuccine Alfredo - Delicious Decisions
CaloriesCalories
235 Per Serving
ProteinProtein
11g Per Serving
FiberFiber
7g Per Serving
×
Calories 235
Total Fat 2.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.5 g
Cholesterol 3 mg
Sodium 155 mg
Total Carbohydrate 47 g
Dietary Fiber 7 g
Sugars 4 g
Protein 11 g

Dietary Exchanges
3 starch, 1/2 very lean meat

Ingredients

Servings   8  

  • 16 oz. dried, whole-grain fettuccine
  • 1/4 cup fat-free milk and 1 1/4 cups fat-free milk, divided use
  • 2 Tbsp. all-purpose flour
  • 1/4 cup grated or shredded Parmesan cheese and 1 1/2 Tbsp. grated or shredded Parmesan cheese, divided use
  • 1 1/2 Tbsp. grated, shredded, or Parmesan cheese, divided use
  • 2 tsp. fresh lemon juice
  • 1/8 tsp. pepper (white preferred)
  • 2 Tbsp. finely snipped, fresh parsley
  • 1/4 tsp. salt
  • 1 medium cut lemon (cut into 4 wedges, optional)

Directions

Tip: Click on step to mark as complete.

  1. Prepare the pasta using the package directions, omitting the salt. Drain well in a colander. Cover to keep warm.
  2. Meanwhile, in a small bowl, whisk together 1/4 cup milk and the flour until smooth. Heat a medium saucepan over medium heat. Pour the mixture into the saucepan.
  3. Whisk in the remaining 1 1/4 cups milk. Bring to a boil. Cook for 15 minutes, or until thickened, stirring constantly with a flat spatula to keep the sauce from sticking to the bottom of the pan.
  4. Stir in 1/4 cup Parmesan and the lemon juice and pepper.
  5. Transfer the pasta to a platter. Pour the sauce over the pasta. Sprinkle with the parsley, salt, and remaining 1 1/2 tablespoons Parmesan. Garnish with the lemon wedges.
ÃÛÑ¿´«Ã½ Low-Salt Cookbook, 4th Edition

ÃÛÑ¿´«Ã½ Low-Salt Cookbook, 4th Edition

In addition to the more than 200 mouthwatering, low-sodium recipes, the book has information on shopping and cooking smart, eating well, and living a healthy lifestyle. The cookbook also includes resources for identifying common high-sodium foods and good sources of potassium as well as a blank meal tracker to log your daily sodium consumption.

Sample Recipes:

Chicken with Ginger and Snow Peas

Fettuccine Alfredo

Purchase:

|

This recipe is reprinted with permission from ÃÛÑ¿´«Ã½ Low-Salt Cookbook, Fourth Edition, Copyright © 2011 by the ÃÛÑ¿´«Ã½. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.

ÃÛÑ¿´«Ã½ recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the ÃÛÑ¿´«Ã½. See full terms of use.