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Low-Cal Fettuccine Alfredo Recipe

Low-Cal Fettuccine Alfredo

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (117)

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Average Rating:

Total Reviews: 117

Showing 41-50 of 117

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  • on October 13, 2012

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    Fantastic! We love Emeril's recipe (my boyfriend was amazed the first time I made it, but we don't love the calories. This is a great alternative, I couldn't really taste much difference. I skipped the lemon and added a shallot. This is my new go to dish to impress!

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  • on October 04, 2012

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    The whole family liked it more than regular alfredo. You may need to thin it out a bit with more milk as it can get a little thick. It also makes a scant 4 servings so you may want to make a little more. Very good, a little sweet but that's fine with me!

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  • on October 01, 2012

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    WOW!!!!!!! I don't normally review recipes but I could not pass this one up. If you are having doubts, just make it and you won't be disappointed. I can't believe it was super easy, extremely tasty and low calorie!!!! Definitely a favorite---now if I can find a yummy recipe for pasta con broccoli and eggplant Parmesan then I won't have to go out for Italian.. Thank you!!!!

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  • on September 25, 2012

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    I made this pasta for my family on a Monday night. It was a quick, homemade, tasty meal. Served mixed veggies along side it. The lemon zest was necessary to wake up the creamy cheese flavor. Definitely use the fresh fetuccine pasta! I will make it again and add more garlic.

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  • on September 24, 2012

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    Excellent recipe. The sauce had a rich flavor even without all the heavy ingredients. I made no changes. Served this with sauteed shrimp and the family went back for seconds. I will put this into the rotation!

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  • on August 24, 2012

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    This is one of the BEST pasta dishes ive ever made! It's easy and delish! Made it one day i was bored and i had to get seconds. Added in some chicken and it didnt fail me. Thought it would not come out great because it is low fat but i was wrong. A keeper!

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  • on August 24, 2012

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    I didn't have any lemon zest, so I just added lemon juice. I had to cook the sauce part a little longer as I had a hard time getting the cream cheese and Parmesan to blend together. I almost thought the sauce would turn out too thin, but it turned out perfectly. It made a lot, so there were leftovers for my husband to take to work for lunch the next day. This is a keeper!

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  • on August 14, 2012

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    This was a great sauce. I wanted a quick weeknight pasta recipe, didn't have any cream cheese on hand so I just threw in a cup of parmesan into the roux. The sauce was nice and sharp and cheesy without being too rich. The hint of lemon from the zest really gave it an interesting complexity. Delighted to add to my weeknight recipes.

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  • on July 27, 2012

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    This was an excellent sauce. I added a little extra butter and omitted the lemon, and served tossed together with chicken and broccoli and whole wheat pasta. I did find the sauce was a bit thick, so I added about a cup of hot pasta water to thin it out some. Next time around I would also cut back on the parsley a bit - it was a bit overpowering, but not bad! I'll definitely be making it again.

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  • on June 07, 2012

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    Awesome recipe! I cut it in half so I had two servings, one for dinner, and one for lunch the next day. I added 13 shrimp (25 calories for all and it was wonderful! Followed recipe exactly except for one extra clove of garlic (LOVE garlic! Thanks

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