Whole Wheat Fettuccine in Light Alfredo Sauce
Elevate your pasta night with this wholesome Whole Wheat Fettuccine in Light Alfredo Sauce, a healthy twist on a classic favorite. Made with hearty whole wheat fettuccine and a creamy sauce that blends low-fat milk, low-sodium broth, and freshly grated Parmesan, this recipe brings indulgence without the guilt. A fragrant base of sautéed garlic and a light, velvety roux infuse rich flavor, while a touch of fresh parsley adds color and freshness. Ready in just 30 minutes, this dish is perfect for weeknight meals while offering a healthier alternative to traditional Alfredo pasta. Pair it with a crisp green salad or roasted vegetables for a balanced, satisfying dinner that’s sure to impress.
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Ingredients
- 12 oz Whole wheat fettuccine
- 2 tbsp Unsalted butter
- 2 tbsp All-purpose flour
- 1.5 cups Low-sodium chicken or vegetable broth
- 1 cup Low-fat milk
- 3 oz Freshly grated Parmesan cheese
- 2 cloves Minced garlic
- 0.5 tsp Salt
- 0.25 tsp Ground black pepper
- 2 tbsp Chopped fresh parsley (optional, for garnish)
Directions
Step 1
Bring a large pot of salted water to a boil. Add the whole wheat fettuccine and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Step 2
In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to let it burn.
Step 3
Sprinkle the flour over the butter and garlic, whisking constantly to form a smooth roux. Cook the roux for 1-2 minutes, stirring continuously, to remove the raw flour taste.
Step 4
Gradually whisk in the chicken or vegetable broth and low-fat milk, making sure to keep the mixture smooth. Bring the sauce to a simmer and cook for 3-4 minutes, allowing it to thicken slightly.
Step 5
Stir in the grated Parmesan cheese, salt, and black pepper, whisking until the cheese melts and the sauce is creamy. If the sauce is too thick, thin it out with a splash of the reserved pasta water.
Step 6
Add the cooked fettuccine to the skillet with the Alfredo sauce and toss to coat evenly. Cook for 1-2 minutes over low heat to warm the pasta through.
Step 7
Serve immediately, garnished with chopped fresh parsley for added color and flavor, if desired.
Nutrition Facts
| Serving size | (1079.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2028.4 |
| Total Fat 60.5g | 0% |
| Saturated Fat 33.4g | 0% |
| Cholesterol 149.2mg | 0% |
| Sodium 2944.5mg | 0% |
| Total Carbohydrate 281.3g | 0% |
| Dietary Fiber 24.4g | 0% |
| Total Sugars 17.9g | |
| Protein 94.7g | 0% |
| Vitamin D 134.8IU | 0% |
| Calcium 1330.8mg | 0% |
| Iron 13.3mg | 0% |
| Potassium 1101.0mg | 0% |
Source of Calories