Today's recipe is shared by Patrick Denny of the wonderful Verbum Domini podcast. Patrick shares, "This is my FAVORITE low calorie (and meatless) recipe. Believe it or not, it tastes fantastic. Just don't cook it down too "dry". I like to leave it a bit wet as the moisture will disappear much faster than a standard alfredo sauce. Perhaps add a bit more milk?"
Fettuccine Alfredo Recipe
(From Cooking Light)
1 Tablespoon Margarine
2 small cloves garlic, minced
1 Tablespoon all-purpose flour
1-1/3 cups skim milk
2 Tablespoons light cream cheese
1-1/4 cups (2-1/2 ounces) grated
Parmesan cheese, divided
4 cups hot cooked fettuccine,
cooked without salt or fat
2 teaspoons chopped parsley
Fresh ground pepper
Melt margarine in a saucepan over medium heat. Add garlic; sauté 1 minute. Stir in flour. Gradually add milk, stirring with a wire wisk until blended; cook 8 minutes or until thickened and bubbly (but not too thick), stirring constantly. Stir in cream cheese, cook 2 minutes.
Add 1 cup Parmesan cheese, stirring constantly until it melts. Pour over hot cooked fettuccine; toss well to coat. Top with remaining 1/4 cup Parmesan cheese, fresh parsley and pepper.
Yield: 4 servings (serving size: 1 cup)
Do you have a meatless recipe to share? Comment below or email Lisa@CatholicMom.com
About the Author
Lisa M. Hendey is the founder of CatholicMom.com, a bestselling author and an international speaker. A frequent radio and television guest, Hendey travels internationally giving workshops on faith, family, and communications. Visit Lisa at LisaHendey.com or on social media @LisaHendey for information on her speaking schedule or to invite her to visit your group, parish, school or organization. Visit Lisa's author page on Amazon.com.