Low-calorie pasta “Fettuccine Alfredo” – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 490, total fats 15 g., saturated fats g., proteins 20 g., carbohydrates 66 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
The photodishes: Andrew McCall Time: 25 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. l (15 gr.) Butter
- 1 clove garlic, finely chopped
- 1 tsp grated lemon peel
- 2 tsp wheat flour
- 1 tbsp. skim milk (2%) milk
- 2 tbsp. l French soft cheese “Neuchatel” or any another soft low fat cheese
- 3/4 Art. grated Parmesan cheese, and also for sprinkling
- 3 tbsp. l chopped fresh parsley
- 340 gr fresh fettuccine pasta
- Coarse salt and freshly ground pepper
Recipes with similar ingredients: garlic, lemon zest, flour, milk, neuchatel cheese, cream cheese, parmesan cheese, parsley, pasta fettuccine
Recipe preparation:
- Prepare the sauce: melt the butter in a pan at medium temperature. Add garlic, lemon zest and fry within 1 min. Add flour and cook, stirring, another 1 min. Add milk and 3/4 tsp. salt, cook, stirring constantly, until until the sauce begins to thicken, about 3 minutes. Add both cheeses and continue cooking, stirring until until the cheese is melted, approximately 1 min. Stir in the chopped parsley.
- Meanwhile, bring salt water to a boil in a saucepan. Add fettuccine paste and cook until half cooked for 2 – 3 min Cast 1 tbsp. broth in a separate bowl, the rest of the liquid drain.
- Add sauce to the pan with pasta, 1/2 tbsp. the remaining broth and salt to taste, mix gently. If the sauce turned out thick, add the remaining broth. Put the pasta in plates and sprinkle with parmesan and pepper.
