My husband loves Fettuccine Alfredo and although I wanted to make it for him, I wanted to make a healthier version. We both work way too hard working out almost daily to mess it up with one meal.
If you remember correctly, regular Fettuccine Alfredo can take a full stick of butter, a full cup or so of heavy cream and usually a few cups of cheese. Yikes!
My husband; the connoisseur of all Alfredo sauces everywhere, was amazed at the taste of this healthier version saying it was a keeper. So, here it is. All the indulgence without all the guilt afterwards. Enjoy!
1 lb.- fettuccine noodles (or any shaped noodles you have on hand)
2 cups- cooked broccoli crowns (microwave for about 7 minutes with a bit of water or you can steam for about 10 on stovetop.)
2 cups of fat-free milk
1/3 cup- flour
1- bay leaf
2 cloves- garlic, minced
2 tsp.- butter
1/2 cup- Romano/Parmesan Cheese blend
fresh parsley- about a palm full, cut up, (or you can use dried)
Salt and pepper- to taste
In a large pot, cook your pasta according to the package directions. For fettuccine, it’s about 9 minutes
In a smaller sauce pan, add your milk and flour and whisk together over medium heat
Add your bay leaf, salt, pepper, nutmeg, garlic, stir with whisk. You’ll feel this thickening
Once thickened, add your 1/2 cup Romano/Parmesan blend until melted. Add your parsley and stir
Drain pasta, add it back to large pan, add butter and stir
Add your Alfredo sauce and stir well, adding your already cooked broccoli on top and some extra cheese and enjoy!
*Note: this is a drier version of Fettuccine Alfredo, but still very good. If you want more of a saucy version, you can double the sauce recipe. Can be eaten as the main entree or served as a side dish to meat.