A Healthier Fettuccine Alfredo

sangita's picture

Jul. 26, 2013

Alfredo Fettuccine is a classic Italian favorite made by simply tossing fettuccine with butter and plenty of grated parmesan cheese. The white cheesy sauce enrobes the pasta and results in a rich luxurious feel of the pasta in the mouth.


Whole wheat fettuccine 8 Ounce
Unsalted butter 1 Tablespoon
Zucchini squash 1/4 Cup (4 tbs) , sliced
Mushroom 1/4 Cup (4 tbs)
Low sodium and low fat cheese sauce 2 Tablespoon
Reduced fat low sodium cheese 1/2 Cup (8 tbs) , grated
Roux 4 Ounce
Skimmed milk 1/2 Cup (8 tbs)
Roasted red bell peppers 1/4 Cup (4 tbs) , cut into strips
Garlic and pepper seasoning 1/4 Teaspoon
Red chili flakes 1 Pinch
Chopped parsley 1 Teaspoon



1. In the large pan, cook fettuccine as directed on package. Drain and set aside.

2. While fettuccine is cooking, in a saucepan, heat butter until melted and add sliced zucchini and mushrooms, saute lightly.

3. Next add the roux over low heat, stirring constantly.

3. Stir in milk, then cheese sauce, roasted red pepper strips, garlic and pepper seasoning.


4. At the time of serving, pour the prepared sauce over fettuccine; stir until fettuccine is well coated.

5. Sprinkle with parsley and red chili flakes and serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 282Calories from Fat 84

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 136 mg5.67%

Total Carbohydrates 42 g14%

Dietary Fiber 3 g12%

Sugars 2 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet