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Light Fettuccine Alfredo

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This fettuccine alfredo is lightened up but still FULL of flavor!

Would you believe the lunch portion of fettuccine alfredo from Olive Garden is 26 points!? That’s more points than I’m allowed in one day.

My lightened up version of fettuccine alfredo is only 6 points per serving. That’s for blue, green and purple.

The main thing I did to lighten up the alfredo sauce was to reduce the amount of butter. I only used 1 teaspoon of butter which is 2 points.

Typically this amount of alfredo sauce 1/4 cup of butter would be used. It would be 20 points for the butter alone!

Heavy cream is also used in fettuccine alfredo but I used skim milk instead. One cup of skim milk is only 3 points vs. one cup of heavy cream for 40 points.

I used 1 tablespoon of flour to thicken the skim milk, that was only 1 point.

The one thing I couldn’t lighten up was the pasta. I used 6 oz. of fettuccine noodles which was 17 points. It’s enough for four servings which are about 3/4 to 1 cup servings.

I recommend getting the sauce started while the water for the noodles is boiling. You want the sauce to simmer for a few minutes so it can reduce slightly and thicken.

This is all you need for the fettuccine alfredo:

  • Fettuccine noodles
  • Butter
  • Garlic
  • Skim milk
  • Flour
  • Salt and pepper

Most of the ingredients are pretty standard. I almost always have them on hand.

Light Fettuccine Alfredo
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Yield: 4 servings (6 points per serving for blue, green and purple. Each serving is approximately 3/4 to 1 cup)

Ingredients
  • 6 oz. fettuccine noodles
  • 1 teaspoon butter
  • 2 cloves garlic, minced
  • 1 tablespoon all purpose flour
  • 1 cup skim milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon grated Parmesan cheese
Instructions
  1. Bring a pot of water to a boil. Cook the fettuccine noodles according to the directions on the box, then drain.

  2. Melt the butter in a small saucepan. Add the garlic and stir for 30 seconds. Stir in the flour.

  3. Very slowly whisk in the milk. Start with only a couple of tablespoons at a time, making sure the flour doesn't clump up.

  4. Add the salt and pepper then bring to a simmer. Continue to whisk occasionally while it simmers for 5 minutes.

  5. Stir in the Parmesan cheese. Pour the sauce over the noodles and stir together.

Recipe Notes

NUTRITION INFORMATION: Serving size: 1 of 4

Calories: 367 kcal, Total Fat: 3.2g, Saturated Fat: 1.1g, Total Cholesterol: 6 mg, Sodium: 219 mg, Total Carbohydrates: 68.2g, Dietary Fiber: 0.1g, Total Sugars: 3g, Protein: 13.9g

Here are some more recipes using alfredo sauce:

Chicken Alfredo Baked Penne

Chicken Alfredo Tortellini Casserole

If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out. 

If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!

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