Creamy Light Fettuccine Alfredo

 Aggie 9111
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(0) 0 Reviews
Prep Time
0
min.
Total Time
30
min.
Servings

6 servings

What You Need

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Make It

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  • Bring 2 quarts water and salt to a boil in a large soup kettle. Add pasta and, using the time given on the package as a guide, cook partially covered, stirring frequently at first to prevent sticking, until just tender.
  • Meanwhile, microwave broth, milk and garlic in a 1-quart Pyrex measuring cup or small microwave-safe bowl until steamy hot, 3 to 4 minutes; let stand for a couple minutes. Place butter in a Dutch oven or large saucepan over low heat. When butter melts, whisk in flour, then hot milk mixture all at once, whisking constantly until sauce thickens, 1 to 2 minutes. Stir in parmesan. Add salt and pepper to taste, and simmer to blend flavors, about 5 minutes.
  • Drain pasta, reserving 1 cup pasta cooking liquid. Return pasta to pot. Pour cream sauce over pasta, adding enough reserved cooking liquid to moisten. Toss and serve immediately with a light sprinkling of parmesan.

Notes

Refrigerate leftover pasta. Save any remaining past cooking liquid to toss with pasta when reheating. Leftover pasta can be refrigerated, covered, for up to 4 days. To reheat, microwave on high, stirring in enough liquid to make the dish creamy again.

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