Creamy Light Fettuccine Alfredo - Kraft Recipes Top
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Creamy Light Fettuccine Alfredo

 Aggie 9111
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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.

Special Equipment Needed


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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