Light and Creamy Alfredo…that won’t make you fat!


I love alfredo sauce.  It’s creamy and dreamy and delicious.  The thing I don’t like about alfredo sauce is that it is SO FULL OF FAT!  Not exactly a health food.  When I saw a recipe for alfredo sauce in the latest issue of “Cooking Light” magazine, I figured I had to try it out and see if I could enjoy alfredo without all of the cream and fat.

I have never made alfredo from scratch before, so I don’t have anything to compare this to, but this was easy to make.  I tossed the alfredo with whole wheat penne (all I had in the pantry) and some roasted broccoli and served it alongside a baked chicken breast.  Basically the healthiest meal ever.  ;)  The sauce was very forgiving and I really appreciated that part.

Final verdict?  I loved it just as much as the full fat variety!  If you are looking to really coat your noodles, I would suggest making a double batch of the alfredo.  This was enough for a thin coating of sauce but not much more.  While the occasional indulgence of the full fat alfredo is good for the soul, this recipe is just as good and is even good for you.  Looks like I will be enjoying alfredo a lot more from now on!


Alfredo Sauce with pasta

Adapted from “Cooking Light”

8 oz uncooked pasta

1 T butter

1 T vodka

4 garlic cloves, minced

2 oz low fat cream cheese

1/4 c fat free milk

2 oz grated Parmesan cheese

1/2 t salt

1/4 t pepper

Cook pasta according to package directions.  Drain in a colander over a bowl.  Reserve 1/4 c pasta water.

Melt butter in a medium saucepan over medium heat.  Add vodka and garlic, cook 1 minute.  Add cream cheese and stir until smooth. Stir in milk, Parmesan cheese, 1/2 t salt, and 1/4 t pepper.  Stir in reserved pasta water and pasta; toss to coat noodles.  

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