Healthier Fettuccine Alfredo

Hello friends! I hope you are all having a healthy and safe weekend!

I am so excited to share this recipe with you all because I know that you are going to LOVE this healthier version of Fettuccine Alfredo.

To start with, I used the brand, Barilla, for the fettuccine noodles. I think Barilla is a great brand to use because their noodles have a low glycemic index, and their ingredients are all NON-GMO.

Next, I substituted unsweetened almond milk for cow's milk. This swap is great for those who are lactose-intolerant, and there are only about 1.1 grams of carbohydrates per serving versus 12.2 grams in cow's milk

I also compared the macros of this recipe to Olive Garden's recipe, and the numbers are SHOCKING! Below are the results:

NUTRITION for Olive Garden recipe

• Serving Size: About 2 cups

• Calories: 1310

• Sugar: 5g

• Saturated Fat: 55g

• Trans Fat: 2g

• Total Fat: 90g

• Cholesterol: 285mg

• Sodium: 1210mg

• Carbohydrates: 95g

• Protein: 30g

NUTRITION for my recipe

• Serving Size: About 2 cups

• Calories: 429

• Sugar: 3g

• Saturated Fat: 4g

• Trans Fat: 0g

• Total Fat: 12.4g

• Cholesterol: 18.3mg

• Sodium: 501.3mg

• Carbohydrates: 61g

• Protein: 17.8g

Now you can enjoy this delicious pasta with zero guilt! Recipe is below:

INGREDIENTS:

• 1 lb fettuccine or pasta of choice (I used the brand Barilla)

• 2 tablespoons olive oil

• 4-6 garlic cloves, minced

• 1/4 cup all-purpose flour (unbleached)

• 1 1/2 cups low sodium chicken broth

• 1 1/2 cups unsweetened almond milk

• 1 tsp EACH onion powder, dried basil dried parsley

• 1/2 teaspoon salt

• 1/4 -1/2 teaspoon black pepper

• 1/4 teaspoon red pepper flakes

• 1/2 cup freshly grated Parmesan cheese

• 3/4 cup shredded mozzarella cheese

INSTRUCTIONS:

1. Cook pasta al dente according to package directions, in slightly salted water.

2. Meanwhile, heat olive oil in medium saucepan over medium-low heat. Add the garlic and sauté for 30 seconds. Sprinkle in flour and cook while stirring for 3-5 minutes, or until raw flour smell is gone, then turn heat to low. Slowly whisk in chicken broth, then milk, stirring constantly until smooth. Turn heat to medium high and bring the sauce to a simmer. Stir in spices and continue to simmer until slightly thickened, stirring occasionally.

3. Reduce heat to low and stir in Parmesan cheese until melted, followed by mozzarella cheese until melted. As soon as cheese is melted, remove from heat.

4. When pasta is al dente, drain and immediately combine with Alfredo sauce, stirring until well combined. Taste and season with additional salt, pepper and/or red pepper flakes to taste.

5. Top with fresh parsley if desired.

As always, leave a comment below. I love hearing from everyone!