Recipe By Anonymous
Rating
Published Feb 28th
Prep - Cook - Additional - Ready In -
Servings 6 servings Calories 437.8

A low-fat pasta for garlic lovers. For variety, try shell or penne pasta.

Recipe Ingredients

  • 12 ounces dry fettuccine pasta
  • 1 cup nonfat milk
  • ½ cup reduced fat margarine
  • 8 ounces Neufchatel cheese, cubed
  • ¼ teaspoon garlic powder
  • ½ teaspoon minced garlic
  • ¼ teaspoon onion salt
  • 1 cup grated Parmesan cheese

Cooking Directions

  1. 1 In a large pot of boiling salted water cook fettuccini until al dente. Drain.
  2. 2 Combine milk, cubed Neufchatel cheese, butter or margarine, garlic powder, onion powder, minced garlic, and salt. Stir until smooth. Stir in grated Parmesan cheese and cook 2 to 3 minutes, or until blended.
  3. 3 Toss pasta with Alfredo sauce and serve warm.

Nutrition Facts

  • Calories 437.8
  • Carbohydrate 44.6 g
  • Cholesterol 41.3 mg
  • Fat 20.7 g
  • Fiber 1.9 g
  • Protein 17.8 g
  • Saturated Fat 9.5 g
  • Sodium 623.6 mg
  • Sugar 4.4 g

Reviews

  1. This is very good, very easy and very filling! I melted the margarine and simmered the garlic in it for about 30 seconds. Then I added the milk, neufchatel cheese, garlic powder and 1/8 tsp. onion powder (not onion salt). I added some imitation crab meat and cooked until it was heated through, then added - Read more ...
  2. This was fabulous! I used regular cream cheese instead (didn't have the low-fat) and cut the butter to 1/4 cup and it turned out wonderful!! It'll be a keeper for sure and I can now enjoy alfredo without having to go grocery shopping for whipping cream! BTW - the sauce came together in less time - Read more ...
  3. This was amazing. I scaled the recipe for 12 servings but only used 16 oz fettuccine b/c I added 16 oz frozen (thawed) broccoli cuts, 2 cups frozen peas, and 1 pound cooked shrimp. I increased the garlic to 2 tsp. and added 3/4 tsp. black pepper. The directions were a little unclear so here's - Read more ...
  4. Wow! I tried this one for the first time tonight at a church potluck supper and all thought it was very tasty.I had no problems except I think I added too much extra parmesan then had to add some more of the skim milk as it was getting a little too thick.It was creamy and - Read more ...
  5. This was great! I wasn't really sure about the instructions, so i put the milk, cream cheese, and butter in a pan, heated it enough to melt the butter, then whisked it all together. Then I added the powders and parmesan and heated it until it was all melted and creamy. I served it over - Read more ...
  6. This is my new favourite alfredo recipe! My grocery store didn't have any neufchatel, so I used a local organic soft goat cheese and it worked perfectly. I also added a bunch of chopped fresh spinach to the pasta and served it with Garlic Chicken (from this site). Fantastic!
  7. Neufchatel cheese is not the same thing as cream cheese, as a previous reviewer stated. It is similar but is lower in fat so if you are looking to cut calories, use the cheese in the recipe, not cream cheese.
  8. pretty good. i like the idea of using neufchatel as opposed to heavy cream. by the way, everyone, neufchatel cheese is just another name for cream cheese. like philedelphia cream cheese.
  9. I think I did something wrong the sauce was not very creamy but tasted okay. I will try it again.

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