Feed The Family With This Low-Fat Fettuccine Alfredo Recipe

Wed, Sep 6th 2017

Z Living Staff

3 mins read

Italian food can be quite heavy, which makes it tough to find something like a low-fat fettuccine alfredo recipe. Luckily, chef Rocco DiSpirito of Z Living’s popular show Now Eat This!, has an amazing, and more low-calorie, recipe for the classic dish. Ringing in at less than 350 calories, you can make it for the whole family without feeling guilty about those extra carbs.

Check out more about Now Eat This! here and find out where to watch the show.

Rocco explaing how he created the dish: “I once ate true fettuccine alfredo at Ristorante D’Alfredo in Rome, where a giant picture of its namesake owner hangs on the wall. The big flavors of the dish were brought to bear by combining outsized amounts of butter and Parmigiano-Reggiano. It was that simple: butter and cheese. Not so simple, though, if you’re watching your waistline. This version eliminates the cream that many American versions call for but retains a little bit of the butter for flavor. The velvety-smooth texture is re-created with yogurt and thickened chicken broth. It may not be as authentic as the original, invented by Alfredo di Lelio, but it’s a very tasty version we can all live with (for a very long time).”

Ingredients:

  • 8 ounces whole-wheat fettuccine
  • 1 tablespoon butter
  • 3 garlic cloves, minced
  • 2 teaspoons cornstarch
  • Pinch of ground nutmeg
  • 3/4 cup of low-fat, low-sodium chicken broth
  • 3/4 cup grated Parmigiano-Reggiano cheese
  • 3/4 cup 5% Greek yogurt
  • Salt and freshly ground black pepper

Directions:

  1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package directions, 9-11 minutes; drain.
  2. While the pasta is cooking, melt the butter in a large nonstick saute pan over medium heat. Add the garlic and cook until it is fragrant, about 2 minutes.
  3. Meanwhile, combine the cornstarch and nutmeg in a small bowl. Whisk in the chicken broth until smooth. Pour the mixture into the saute pan, raise the heat, and bring the sauce to a simmer, whisking occasionally. Whisk in 1/2 cup of the cheese until it has melted. Remove the saute pan from the heat and whisk in the yogurt until the sauce is smooth.
  4. In a large bowl, toss the cooked fettuccine with the Alfredo sauce. Season with salt and pepper to taste, if desired. Top the pasta with the remaining 1/4 cup cheese, and serve.
  5. OPTIONAL: Serve with sliced cherry tomatoes and a handful of arugula, as shown.

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