Home ] Up ]


Low-Fat Fettuccine Alfredo (Yep, you heard right!)

When my daughter discovered Fettuccini Alfredo a few years back, she got on a kick where she wanted to eat it every day--well, that's not good for anyone. So I
came up with this alternative--it's easy, healthy and tastes like the real thing,
but with a lot less fat!

Low-Fat Fettuccini
2 cups all-purpose flour
2 cloves garlic
2 tablespoons fresh parsley, optional
3 tablespoons yellow cornmeal (for color, omit if preferred)
1/2 teaspoon salt
freshly cracked black pepper to taste
2 egg whites
2 tablespoons olive oil

In food processor, pulse the flour, garlic, parsley, cornmeal, salt and pepper to chop garlic and mix well.  Add the whites and oil, and pulse till crumbly. With machine running, gradually add just enough water (probably 2-3 tablespoons) until the dough forms a ball and cleans the sides of the processor. Wrap in plastic and let sit 15 minutes. Roll very thin and cut into 1/2" wide noodles. Drop into boiling, salted water and cook 4-5 minutes or until they float and taste done.

Sauce: 16 ounces cottage cheese
1/4 cup evaporated skim milk
3 cloves garlic
4 tablespoons Butter Buds Sprinkles
salt and pepper to taste
1/4 cup (or to taste) freshly grated Parmesan cheese
1/4 cup finely chopped sun-dried tomatoes packed in olive oil (or more to taste)

In food processor, puree the cottage cheese, skim milk, garlic, Butter Buds, salt and pepper and Parmesan until smooth. Heat sauce in top of double boiler. Add sun-dried tomatoes. Combine sauce with hot cooked noodles.

NOTES: purchased Alfredo noodles can be used in place of the homemade ones, if preferred.

For a heartier main dish, add 1 cup thinly sliced cooked chicken breast and 1/4 cup sliced olives. This sauce freezes well.

One caution--only mix as much sauce and noodles as you're likely to be eating--if combined and leftovers are refrigerated, the sauce completely soaks into the noodles and disappears (because of the low fat content.)

MOM!MOM! notes:  When confronted with the fact that we did not have
double-boiler, we just placed the bowl on top of the boiling pasta and it
worked great.  A metal bowl is best for this.
I saw this done on the food network by a chef.

Back Home Up Next