photo credit: real simple
Treat your family to a delicious and healthy Italian dinner, and while still staying on track with your Weight Watchers goals, by trying out this easy Fettuccine Alfredo Recipe with Broccoli! By making a few small substitutions, and adding in a veggie, we raised the fiber and protein while lowering the fat and calories. And it’s just as creamy and fabulous and the traditional fettuccine Alfredo recipes you’ve tried before. Each serving has 9 Points, which is not bad for a nicely sized 1 1/2 cup serving. At most restaurants, that dish would cost you about 25-38 Points, making this low calorie fettuccine recipe is a pretty darn good swap. So the next time you are craving some creamy Italian pasta, try out this slimmed down version instead of throwing caution to the wind, and hitting up your fave Italian bistro.
Fettuccine Alfredo Recipe, with Broccoli
– 4 ounces whole-wheat fettuccine noodles
– 1 cup fresh broccoli, cut into small, bite sized florets
– 3/4 cup fat free vegetable broth
– 2 tbsp fat free sour cream
– ½ cup freshly grated Parmesan cheese
– 1 wedge of Laughing Cow Light Cheese, cut into small pieces
– 2 tsp cornstarch, mixed with 1 tbsp water
– 4 garlic cloves, peeled
– ½ tsp salt
– 1/4 tsp freshly ground pepper
– 1 tbsp fresh parsley, finely chopped
– pinch of nutmeg
Prepare fettuccine noodles according to package instructions. Right before noodles are finished cooking, drop in broccoli and cook about 2 additional minutes.
In the meantime, combine broth and garlic in a small saucepan; bring to a boil over high heat. Cover, reduce heat to a simmer and cook about 15 minutes, or until garlic is tender.
Transfer the garlic and broth to a blender. Process until the mixture is smooth. Return the mixture to the pot and bring to a simmer over medium-high heat. Add cornstarch mixture; whisk it until slightly thickened, about 15 seconds. Remove from the heat and whisk in sour cream, Laughing Cow Cheese, nutmeg, salt and pepper. Return the pot to very low heat to keep the sauce warm. (Do not boil.)
Drain the pasta and place in a large bowl. Add the sauce and the fresh Parmesan; toss to coat well. Sprinkle with parsley and serve immediately.
Entire recipe makes 2 servings
Serving size is 1 ½ cups
Each serving = 9 Points
PER SERVING: 312 calories; 8 g fat; 52 g carbohydrates; 22 g protein; 7 g fiber