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Food Makeover: Olive Garden Fettuccine Alfredo

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Jessica Crandall shows us how to make a healthy version of Olive Garden’s Fettuccine Alfredo.

Calories 1090 kcal (dinner entrée) 490 (dinner entrée)
Fat 68g (41g saturated fat) 15g (8g saturated fat)
Sodium 910mg 734mg
 

Carbohydrates

92g 66g
Protein 26g 20g
Fiber 4g 3g
Cost/Serving $9.99 $1.75

 

 

Make it!

 

1 Tbsp. Butter, unsalted 1.       Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute.

2.       Add in the flour and cook,1 minute. Whisk in the milk until just thickened, about 3 minutes. Add the cream cheese and Parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.

3.       Bring a large pot of water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Drain the pasta and return to the pot.

4.       Add the sauce and 1/2 cup of hot water to the pasta and gently toss to combine, adding more cooking water as needed to loosen.

Serves 4

1 clove Garlic, minced
1 tsp. Lemon zest
2 tsp. Flour
1 cup Milk, 1%
2 Tbsp Low-fat cream cheese
¾ cup Parmesan cheese, grated
3 Tbsp Parsley, fresh
12 oz Fettuccini
TT Salt and pepper