Low Sodium Classic Fettuccine Alfredo
Indulge in the creamy, comforting flavors of this **Low Sodium Classic Fettuccine Alfredo**, a heart-healthy twist on the beloved Italian favorite. Perfectly al dente fettuccine is coated in a luxurious sauce made with unsalted butter, heavy cream, and freshly grated Parmesan cheese, delivering rich flavor while keeping the salt in check. Minced garlic, a subtle hint of nutmeg, and a splash of fresh lemon juice elevate the dish with layers of complexity, while freshly chopped parsley adds a bright, herbaceous finishing touch. Ready in just 30 minutes, this easy low-sodium pasta recipe is perfect for a quick weeknight dinner or a sophisticated meal to share. Serve it with a crisp side salad or roasted vegetables for a complete, well-balanced plate. Whether you're watching your sodium intake or simply craving a decadent yet wholesome dish, this fettuccine Alfredo is sure to delight every palate!
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Ingredients
- 12 ounces Fettuccine pasta
- 4 tablespoons Unsalted butter
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 2 cloves Minced garlic
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh lemon juice
- 1 pinch Nutmeg
Directions
Step 1
Bring a large pot of water to a boil over high heat. Add the fettuccine pasta and cook according to the package instructions until al dente.
Step 2
While the pasta is cooking, melt the unsalted butter in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, but not browned.
Step 3
Pour the heavy cream into the skillet with the butter and garlic. Stir well and let it cook for 3-4 minutes, allowing it to reduce slightly.
Step 4
Add the grated Parmesan cheese gradually, stirring continuously to ensure it melts smoothly into the sauce. Continue to cook for 2-3 minutes until the sauce is creamy and thick.
Step 5
Season the sauce with freshly ground black pepper, a pinch of nutmeg, and the fresh lemon juice. Adjust the seasoning to taste, keeping in mind the low sodium requirement.
Step 6
Once the pasta is cooked, reserve 1 cup of the pasta cooking water, then drain the pasta.
Step 7
Transfer the drained fettuccine to the skillet with the Alfredo sauce. Toss the pasta gently, adding a bit of the reserved pasta water if needed, to achieve your desired sauce consistency.
Step 8
Garnish the dish with freshly chopped parsley and serve immediately.
Nutrition Facts
| Serving size | (746.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2764.6 |
| Total Fat 158.4g | 0% |
| Saturated Fat 92.2g | 0% |
| Polyunsaturated Fat 3.0g | |
| Cholesterol 444mg | 0% |
| Sodium 1571.7mg | 0% |
| Total Carbohydrate 253.3g | 0% |
| Dietary Fiber 13.0g | 0% |
| Total Sugars 12.7g | |
| Protein 75.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 917.0mg | 0% |
| Iron 0.7mg | 0% |
| Potassium 130.3mg | 0% |
Source of Calories