Fettuccine Alfredo Ii Recipe

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Servings: 6

Ingredients

Cost per serving $0.56 view details

Cook the pasta according to package directions, omitting the salt. In the last minute of cooking time, add in the zucchini strips. Drain and place in a serving bowl; keep hot.
Meanwhile, in a medium nonstick skillet, heat the butter. Add in the flour and cook, stirring constantly, till the mix begins to turn a straw color, about 2 min (don't allow to burn). Remove from the heat and add in the lowfat milk, whisking till smooth.
Return to medium heat and cook, stirring frequently, till the mix bubbles and begins to thicken, about 2 min. Add in the cheese, lemon juice, and nutmeg; stir till smooth. Pour over the warm pasta and toss to coat. Serve immediately.
This recipe yields 6 servings.
Serving size: 1 c.
Comments: This famous dish has been called a "heart attack on a plate," and no wonder. The original version combines a stick of butter, a c. of heavy cream, and loads of grated Parmesan cheese. We've cut the fat drastically by using flour as a thickener rather than cream.
Another useful technique: bulking up the pasta portion with barely cooked thin zucchini strips, that look like fettuccine but contain only a fraction of the carbohydrates. If you have a vegetable slicer or possibly mandoline, you can slice the zucchini to uniform paper-thinness. A little of our sauce goes a long way and be sure to use a good-quality fresh Parmesan cheese, such as Parmegiano-Reggiano, for best flavor.