I love Alfredo sauce but we all know it’s not the healthiest. And as much as I love the Olive Garden’s Alfredo Sauce it’s not something I should eat often. So when I came across this 5 star recipe on FoodNetwork.com I was super excited to try it!  It was incredibly easy to make and I absolutely loved it!  The best part was that you would never know it’s low calorie Alfredo sauce!  It’s creamy, rich and full of flavor. It’s now one of my favorite pasta sauces I make!

It would go great with a lot of different vegetables. You could add mushrooms or broccoli to it or anything else you think would be great. I usually serve it with vegetables on the side because my kids prefer that with grilled chicken. My kids love this meal so much it makes me happy! They eat it along with the vegetables without complaining and often ask for more. We now make this at least once a month because it’s such a hit PLUS it’s so quick to make!

Enjoy!

Low-Cal Alfredo Sauce

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Ingredients

• 1 tablespoon butter
• 2 cloves garlic, minced
• 2 teaspoons all-purpose flour
• 1 cup low-fat (2%) milk
• 3/4 teaspoon kosher salt
• 2 tablespoons Neufchtel or low-fat cream cheese
• ¾ cup grated parmesan cheese, plus more for topping
• 1/2-1 cup reserved cooking water (the water after the pasta is done cooking)
• 3 tablespoons chopped fresh parsley (or ½ Tbsp. dry parsley)
• freshly ground pepper
• 12 ounces fettuccine (or other pasta)

Instructions

1. Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and ¾ teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the cream cheese and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve 1 cup cooking water, then drain the pasta and return to the pot.
3. Add the sauce and ½ cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt and pepper and sprinkle on more parmesan cheese.

Recipe slightly adapted from Food Network