Recipe By Lauren Skrobot
Published Feb 24th
Prep - Cook - Additional - Ready In -
Servings 2 servings Calories 489.8

Just as good as the cholesterol-laden original. Created for diabetics, but great for anyone trying to reduce their fat intake. For added flavor try using a garlic and herb Parmesan cheese blend and to increase fiber content use whole wheat pasta. Easily doubled for when you need more than 2 servings. Enjoy!

Recipe Ingredients

  • 4 ounces dry fettuccine pasta
  • 2 teaspoons margarine
  • 4 cloves garlic, minced
  • 4 ½ teaspoons all-purpose flour
  • 1 ½ cups skim milk
  • ½ cup grated Parmesan cheese
  • 2 ounces Neufchatel cheese
  • ¼ cup chopped parsley

Cooking Directions

  1. 1 In a large pot cook with boiling salted water cook fettuccini pasta until al dente. Drain.
  2. 2 Meanwhile, in a large saucepan over medium-high heat melt margarine; add garlic and saute for one minute. Add flour, stirring constantly. Gradually whisk in milk, continue to stir until sauce thickens, about 5 to7 minutes. Add the Neufchatel cheese, grated Parmesan cheese, and ground black pepper. Cook until the cheese has completely melted.
  3. 3 Serve Alfredo sauce over cooked and drained fettuccini noodles. Sprinkle the top with fresh parsley.

Nutrition Facts

  • Calories 489.8
  • Carbohydrate 58.5 g
  • Cholesterol 42.8 mg
  • Fat 17.7 g
  • Fiber 2.4 g
  • Protein 25.4 g
  • Saturated Fat 8.7 g
  • Sodium 548.6 mg
  • Sugar 11.6 g


  1. I added mushrooms broccoli and green onions and used whole weat penne pasta and this was absolutely wonderful especially for a lower fat / cholesterol recipe. I will be making this more often. thanks for sharing.
  2. Whipped this up quadrupling (Except amount of milk...Add SLOWLY UNTIL IT MEETS YOUR AESTHETIC / TEXTURAL NEEDS) - adding in shredded up chicken breast and broccoli florets and a touch of nutmeg. Used "NO YOKE" noodles as it's all I had on hand. Perfectly creamy great flavor. Will make again.
  3. I used butter and cream and skipped the flour.....which made this the best Alfredo EVER! I also made it with shrimp and immitation lobster chunks....OMG to die for!
  4. I think this had a bit too much garlic. It was a little overpowering. I really like fettuccini but this is a recipe that I would probably not make again.
  5. This is pretty good for a lighter sauce; however I wouldn't call it "Alfredo" because it didn't really taste like alfredo at all. Just a thick white sauce with a pleasant flavor. (A lot better than another light alredo sauce recipe I've tried from here). It was a good way to use up some Neufchatel - Read more ...
  6. Very good. I actually forgot the parsley but I would recommend adding about 1/4 tsp of salt to the sauce (unless you add a lot to your pasta water). The texture was perfect but the salt really helped add some flavor. Great if you add some leftover chicken breast.
  7. this was really delish! i made a few changes... i added far less cheese and added 1 1/2 cup milk and 1/3 cup cream. i substituted basil for parsley and omited garlic. i also added salt to taste
  8. Very tasty could not tell it was low fat. Easy way to make homemade alfredo sauce. My recommendation is to double the recipe because you'll want leftovers!
  9. This recipe was excellent and easy to make. We grilled chicken and added it to the pasta and sauce and had a salad for a great meal. Great recipe for diabetics or anyone.

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