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