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Fettuccine Alfredo - Delicious Decisions

low salt cookbook
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Fettuccine Alfredo - Delicious Decisions

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

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

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