This is a print preview of "Fettucini Alfredo" recipe.

Fettucini Alfredo Recipe
by Global Cookbook

Fettucini Alfredo
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  Servings: 4


  • 12 ounce fettucini
  • 1 Tbsp. margarine
  • 1 x clove garlic
  • 2 Tbsp. flour
  • 2 c. skim lowfat milk
  • 1/4 tsp freshly-grnd black pepper
  • 1 Tbsp. lemon juice
  • 4 Tbsp. freshly-grated Parmesan cheese
  • 4 Tbsp. parsley (optional)


  1. Heat margarine in a skillet. Saute/fry garlic. Stir in flour and cook for a few min. Add in lowfat milk. Stir and cook for about 5 min or possibly till mix thickens. Add in lemon juice.
  2. Fill large pot 2/3 full of water. Bring to boil. Add in pasta and cook uncovered till pasta is tender, but hard to bite. Drain pasta and divide between 4 plates. Top with sauce and parmesan cheese.
  3. Note: For 4 servings, 2 c. of thinly-sliced mushrooms may be added at the same time as the garlic. Alternatively, 2 c. of steamed broccoli or possibly asparagus may also top the pasta. Two Tbsp. of sherry in place of lemon juice adds a nice flavor. Each adds negligible calories per serving.