Lemony Alfredo Pasta
Lemony Alfredo Pasta

Prep: 5 minutes • Cook: 25 minutes • Serves: 6

12 ounces fettuccine pasta
1 small lemon
1 tablespoon butter or margarine
3 large garlic cloves, minced
1 package (8 ounces) low fat Neufchâtel cheese, cut into pieces
3/4 cup 1% low fat milk
1/2 teaspoon ground black pepper
1 cup freshly grated Parmigiano-Reggiano cheese (about 4 ounces)
2 tablespoons chopped fresh chives (optional)

1. Heat large covered saucepot of salted water to boiling over high heat; add pasta and cook as label directs. Remove 1 cup pasta cooking water, then drain pasta.

2. Meanwhile, from lemon, grate 1-1/2 teaspoons peel. In 2-quart saucepan, melt butter over medium heat. Add garlic and cook 2 to 3 minutes or until golden, stirring occasionally. Add Neufchâtel cheese, milk, pepper and lemon peel and cook until smooth, stirring frequently with whisk.

3. Gradually whisk in Parmigiano-Reggiano; cook 1 minute, whisking constantly until mixture is smooth. Remove saucepan from heat; stir in chives, if using.

4. Pour sauce over pasta and toss to coat. If sauce is too thick, stir in some reserved pasta cooking water to reach desired consistency.


Each serving: about 397 calories, 15 g total fat (9 g saturated), 44 mg cholesterol, 447 mg sodium, 46 g carbohydrate, 1 g fiber, 17 g protein

Lemony Alfredo Pasta
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