Light Fettuccine Alfredo

Fettuccine Alfredo is one of the heaviest, fattiest, cream-based pasta dishes around…at least it was, before this low-fat version.

Serves 2

• 12 ounces dry fettuccine
• 2½ teaspoons salt, divided
• 1 head broccoli, cut into florets, stalk peeled and sliced
• 1½ cups skim milk
• 1 tablespoon unsalted butter
• 1 tablespoon flour
• ¾ cup freshly grated Parmesan cheese, plus more for serving

1. Cook pasta according to package directions. Drain.
2. Bring a pot of water with 1 teaspoon salt to a boil and cook broccoli 3 minutes until tender.
3. Heat milk and butter in a large saucepan over low heat and slowly whisk in flour until thickened.
4. Remove from heat and stir in Parmesan and remaining salt. Add pasta and broccoli and cook, stirring over low heat until heated through, about 3–5 minutes.

PER SERVING

Calories: 958 | Fat: 21g | Protein: 46g | Sodium: 1,278mg | Fiber: 8g | Carbohydrates: 144g | Sugar: 16g