Fettuccine alfredo–light style

23 Mar

I found this recipe a long, long time ago. I finally got around to trying it recently and it was dee-licious! I normally stay away from fettuccine alfredo because the cream/butter combination wreaks havoc on my digestive system but this version did not have any of the awful side effects. And, unlike most recipes that I come across, I changed nothing:

Alfredo Light (from www.allrecipes.com)


  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2 teaspoons vegetable oil
  • 2 cups skim milk
  • 1 cup chicken broth
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup grated Parmesan cheese
  • 16 ounces dry fettuccine pasta
  • 1 (16 ounce) package frozen broccoli florets


  1. In a medium saucepan, heat oil over medium heat. Add onion and garlic, and sauté until golden brown.
  2. In a small saucepan, stir together milk, chicken broth, flour, salt and pepper over low heat until smooth and thick. Stir into onion mixture. Continue to cook over medium low heat, stirring frequently, until the sauce is thick. Stir in Parmesan cheese.
  3. Meanwhile, cook pasta in boiling water. Add broccoli to the pasta for the last several minutes of cooking. Continue cooking until the pasta is al dente.
  4. Drain the pasta and vegetables, and transfer to a large bowl. Toss with sauce. Serve.  

Here’s the printable version of the recipe (I’m still working out the kinks on doing this properly): Light Alfredo


2 Responses to “Fettuccine alfredo–light style”

  1. melissasmeanderings March 24, 2011 at 10:35 am #

    This looks great and pretty simple…I’ve always wanted to try to make my own rather than using the jars, but have been too afraid.

    • theemptykitchen March 24, 2011 at 9:29 pm #

      i’ve always been leery of any alfredo sauce but this is a really quick, simple substitute.

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