Low Sodium Fettuccine Alfredo

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.

Serves: 8

Ingredients:

• 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 another,

• 1 1/2 Tbsp. grated or shredded 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:

• Prepare the pasta using the package directions, omitting the salt. Drain well in a colander. Cover to keep warm.

• 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.

• 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.

• Stir in 1/4 cup Parmesan and the lemon juice and pepper.

• 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: Calories: 235 | Carbohydrates: 41g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Sodium: 155mg | Fiber: 7g | Cholesterol: 3mg

Ines Beltran

Family & Consumer Sciences Agent UGA Gwinnett Extension Office