Tuesday, 17 March 2015

Fettuccine Alfredo


  • 1 pound fettuccine
  • 1 cup frozen peas, thawed
  • 1 small sweet red pepper, cored, seeded and thinly sliced
  • 1/2 cup fat-free half-and-half
  • 1/3 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons reduced-fat cream cheese
  • 3/4 cup grated Parmesan cheese
  • 1/4 cup parsley, chopped


Cook fettuccine following package directions, about 10 minutes. Add peas and red pepper during last minute of cooking. Drain.
Meanwhile, in a medium saucepan, combine half-andhalf, cream, butter, garlic powder, salt and black pepper. Bring to a simmer; gradually whisk in cream cheese and take off heat. Stir in 1/2 cup of the Parmesan.
Place drained pasta mixture in a large bowl and toss with sauce. Sprinkle with remaining 1/4 cup Parmesan and the chopped parsley. Serve immediately.


  • Replacing some of the butter with light cream cheese reduces fat.

nutrition information

Per Serving: cal. (kcal) 412, Fat, total (g) 18, chol. (mg) 96, sat. fat (g) 11, carb. (g) 47, fiber (g) 3, pro. (g) 18, sodium (mg) 655, Percent Daily Values are based on a 2,000 calorie diet    

PREP TIME10 mins 

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