Here are two from Cooking Light... they're usually pretty good at keeping taste yet keeping it light
Fettuccine Alfredo
1 tablespoon margarine
2 small cloves garlic, minced
1 tablespoon all-purpose flour
1 1/3 cups skim milk
2 tablespoons light process cream cheese
1 1/4 cups freshly grated Parmesan cheese, divided
4 cups hot cooked fettuccine (cooked without salt or fat)
2 teaspoons chopped fresh parsley
Freshly ground pepper
Melt margarine in a saucepan over medium heat. Add minced garlic, and saut 1 minute. Stir in flour. Gradually add skim milk, stirring with a wire whisk until mixture is blended. Cook, stirring constantly, 8 minutes or until mixture is thickened and bubbly.
Stir in cream cheese; cook 2 minutes. Add 1 cup Parmesan cheese, stirring constantly until Parmesan cheese melts.
Pour sauce over hot cooked fettuccine, and toss well to coat. Top fettuccine with remaining 1/4 cup Parmesan cheese, chopped parsley, and pepper.
Yield: 4 servings (serving size: 1 cup)
NUTRITION PER SERVING
CALORIES 345(25% from fat); FAT 9.7g (sat 4.4g,mono 0.0g,poly 0.0g); PROTEIN 16.8g; CHOLESTEROL 18mg; CALCIUM 333mg; SODIUM 401mg; FIBER 2.3g; IRON 2.3mg; CARBOHYDRATE 46.7g
Fettuccine Alfredo
We used half-and-half instead of whipping cream and decreased the amount of butter and cheese ever so slightly to lower the fat by about 10 grams per serving.
1 pound uncooked fettuccine
1 tablespoon butter
1 1/4 cups half-and-half
3/4 cup (3 ounces) grated fresh Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
Cook pasta according to package directions, omitting salt and fat.
Melt butter in a large skillet over medium heat. Add half-and-half, cheese, salt, and pepper; cook 1 minute, stirring constantly. Reduce heat; add pasta, tossing gently to coat.
Yield: 6 servings (serving size: 1 1/2 cups)
NUTRITION PER SERVING
CALORIES 427(31% from fat); FAT 14.6g (sat 7.8g,mono 4.2g,poly 1.3g); PROTEIN 17.2g; CHOLESTEROL 105mg; CALCIUM 245mg; SODIUM 479mg; FIBER 2.1g; IRON 3.6mg; CARBOHYDRATE 56.5g
