Fettuccine Alfredo

Ingredients

• 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

Directions

1. 

Cook fettuccine following package directions, about 10 minutes. Add peas and red pepper during last minute of cooking. Drain.

2. 

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.

3. 

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.

Tip

• 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    

SERVINGS6

PREP TIME10 mins 

source