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Alfredo-style Sauce with Fettuccine (Low-Fat Pasta) Recipe

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From Skinny Italian Cooking by Ruth Glick and Nancy Baggett (Surrey Books), for About.com

Reduce the fat content of fettuccine alfredo by using 1-percent fat milk, nonfat sour cream, and nonfat Parmesan cheese topping. Even non-dieters will enjoy this pasta dish.

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients:

  • 1 medium-sized onion, finely chopped
  • 2 small garlic cloves, minced
  • 1/4 cup dry white wine or dry sherry
  • 1 Tablespoon butter or non-diet canola or safflower oil margarine
  • 1-1/2 Tablespoons cornstarch
  • 2-3/4 cups 1 percent fat milk
  • 1/4 cup grated Parmesan cheese preferably freshly grated (3 ounces)
  • 1/2 cup grated nonfat Parmesan cheese topping (2 ounces)
  • 1/2 cup nonfat sour cream
  • 1/4 cup chopped chives or thin-sliced scallion tops plus more for garnish
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Dijon-style mustard
  • 1/8 teaspoon white pepper
  • Salt, to taste (optional)
  • 10 to 12 ounces non-egg fettuccine noodles cooked according to package

Preparation:

In a 12-inch nonstick skillet, combine onions, garlic, wine, and butter. Cook over medium heat, stirring frequently, 6 to 8 minutes or until onions are tender. If liquid begins to evaporate, add a bit of water.

In a cup, combine cornstarch with 1/4 cup milk; stir to mix well. Stir remaining 2-1/2 cups milk into skillet. Bring liquid in pan to a boil over medium-high heat. Stir in cornstarch mixture, stirring until mixture thickens. Boil 1 minute, stirring. Reduce heat so that sauce does not boil.

Stir in Parmesan cheeses. Stir in sour cream, mixing well and whisking if necessary to smooth. Stir in 1/4 cup chives, Worcestershire sauce, mustard, and pepper, and stir well. Add salt, if using. Cook over very low heat an additional 2 to 3 minutes until flavors are well blended.

Arrange fettuccine on a serving platter. Top with sauce. Or serve individual portions of sauce over pasta. Garnish with additional chives, if desired.

Yield: 4 servings

Per serving: 537 calories, 29 grams protein, 12 grams fat, 77 grams carbohydrates, 29 milligrams cholesterol, 596 milligrams sodium, 20 percent calories from fat.

Recipe Source: Skinny Italian Cooking by Ruth Glick and Nancy Baggett (Surrey Books)
Reprinted with permission.

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