It might not look like I’m trying to eat healthier after last week’s Argentinean-Style Grilled Short Ribs With Chimichurri, but I really am. I haven’t given up “bad” foods, but I have greatly reduced them to occasional treats. That’s why this week’s Skinny Fettuccine Alfredo recipe jumped out at me. It’s a healthier version of pure comfort food, and I’m all for that! But can it be nearly as good as the real thing without butter or cream? I sure hope so!
Only 500 calories a serving and tastes just as good as the original! Best of all this recipe ready in less than 20 minutes!
The Ingredients
I had some shopping to do for my Skinny Fettuccine Alfredo, but the ingredients were all easy to find basics. I had the basics like salt, pepper, and flour, but that was it. I had to shop for everything else, including 1% milk. I don’t keep dairy milk around, but the unsweetened vanilla almond milk I always have just wouldn’t have done it for this recipe!
The Process
I haven’t had fettuccine Alfredo in ages, and I don’t think I’ve ever made it. New recipes can be a little anxiety-inducing, but this one really was easy. Here’s how my time was spent:
- 11 minutes to prep
- 8 minutes to cook
- 19 minutes total
In this case, prep work includes prep work done before and after cooking. Things like measuring ingredients, mincing the garlic, and juicing the lemon were done before the cooking began. After cooking prep includes tossing the cooked pasta in the Alfredo sauce, seasoning, and garnishing.
I absolutely loved that this recipe was so quick! I put the pasta water on to boil, prepped the ingredients, and go cooking. Being able to let the pasta boil on the back burner while I made the Alfredo sauce really sped things along.
The “work” in this recipe was the Alfredo sauce, and that was really just a lot of stirring. A large nonstick saute pan provided plenty of room to make the sauce and stir in the fettuccine plus made cleanup easy.
