Fettuccine Alfredo II Recipe - Cooking Index
Fettuccine Alfredo II Recipe - Cooking Index
This famous dish has been called a "heart attack on a plate," and no wonder. The original version combines a stick of butter, a cup of heavy cream, and loads of grated Parmesan cheese. We've cut the fat drastically by using flour as a thickener rather than cream.
Courses: Main Course| 9 oz | 255g | Uncooked fettuccine pasta |
| 1 oz | 28g | Zucchini - sliced long thin (medium) |
| Noodle-like strips | ||
| 1 tablespoon | 15ml | Unsalted butter or margarine |
| 1 tablespoon | 15ml | All-purpose flour |
| 3/4 cup | 177ml | Low-fat (1%) milk |
| 1/2 cup | 73g / 2.6oz | Fresh grated Parmesan cheese |
| 1 tablespoon | 15ml | Fresh lemon juice |
| 1/4 teaspoon | 1.3ml | Nutmeg |
Cook the pasta according to package directions, omitting the salt. In the last minute of cooking time, add the zucchini strips. Drain and place in a serving bowl; keep warm.
Meanwhile, in a medium nonstick skillet, melt the butter. Add the flour and cook, stirring constantly, until the mixture begins to turn a straw color, about 2 minutes (do not allow to burn). Remove from the heat and add the milk, whisking until smooth.
Return to medium heat and cook, stirring frequently, until the mixture bubbles and begins to thicken, about 2 minutes. Add the cheese, lemon juice, and nutmeg; stir until smooth. Pour over the hot pasta and toss to coat. Serve immediately.
This recipe yields 6 servings. Serving size: 1 cup
Exchanges Per Serving: 2 1/2 Starch, 1 Fat.
Nutrition Facts: Calories 235; Calories from Fat 58; Total Fat 6g; Saturated Fat 4g; Cholesterol 54mg; Sodium 87mg; Carbohydrate 34g; Dietary Fiber 2g; Sugars 4g; Protein 10g.
Source:
American Diabetes Association at http://www.diabetes.org
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