“Skinny” Alfredo sauce seems almost blasphemous. After all, it’s the heavy creaminess that makes this sauce so delicious, right? Well, I was pleasantly surprised how good the sauce still is when you lighten it up and you don’t feel quite as heavy, too. This recipe, from Gimme Some Oven, is an easy and delicious version that makes a great dinner that your whole family will love. Swap out the fettuccine for any pasta or even some zucchini noodles–whatever you prefer, it will be delicious with this sauce.
(image and recipe from Gimme Some Oven)
12 ounces fettuccine (or any pasta shape)
1 Tbsp. olive oil
4 cloves garlic, pressed or minced
3 Tbsp. flour
1 cup chicken broth
1 cup low-fat milk (I used 1%)
3/4 cup freshly-grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. black pepper
(optional topping: chopped fresh parsley)
Cook pasta al dente according to package directions, in generously salted water.
Meanwhile, heat olive oil in a large saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.
Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Reduce heat to medium-low until pasta reaches al dente.
Drain pasta, then immediately add pasta to the saute pan with alfredo sauce. Toss to combine. Serve topped with chopped fresh parsley if desired.