Time 30m Yield 4 serving(s) Number Of Ingredients 7 Steps:
In a saucepan, combine the evaporated skimmed milk, 2 tablespoons grated nonfat Parmesan cheese, 3 teaspoons butter-flavored sprinkles and 1/4 teaspoon ground white pepper. Stir well. Cook on med-low til sauce is heated through. Gently stir in 10 oz of cooked, drained fettuccine pasta. (Add a little more milk if it seems too dry.) Remove pot from heat and add the remaining 6 tablespoons grated nonfat Parmesan and toss. Garnish with scallions and parsley. Serve immediately.
Time 20m Yield 4 Number Of Ingredients 8 Steps:
Heat oil in a saucepan over medium heat. Add garlic; cook and stir until golden, about 1 minute. Mix in flour and cook until you have a thick paste, about 1 minute. Whisk chicken broth in slowly until mixture is smooth, about 2 minutes. Pour in milk and whisk until smooth. Simmer mixture until thick, about 10 minutes. Add Parmesan cheese, salt, and pepper; stir until cheese melts and sauce is smooth.
Time 10m Yield 4 sides, 4 serving(s) Number Of Ingredients 6 Steps:
The key here is patience, add all ingredients gradually! Melt butter in sauce pan on stove top with medium heat. Gradually whisk in flour. This will create a yellow paste. Gradually add milk, whisking until incorporated and no lumps are present. Continue to whisk until hot. Usually 3-5 minutes. The longer you cook the base (without the cheese) the thicker the sauce will be. Add parmesan slowly, again whisking until incorporated. Add crushed garlic and pepper. Cook for 2 minutes or until cheese is melted. Remove from heat.
Time 25m Yield 4 servings Number Of Ingredients 11 Steps:
Make the sauce: 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. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchâtel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley. Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.
More about “reduced fat alfredo sauce recipes”
Time 10m Yield 4 Number Of Ingredients 6 Steps:
Melt butter in a non-stick saucepan over medium heat; melt cream cheese and garlic powder in butter, whisking Pour in milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan cheese and pepper until smooth. Remove from heat when sauce reaches a creamy and thick consistency, about 5 minutes.
