Skinny Fettuccine Alfredo

Okay, these are the worst pictures ever, but this was a tasty dish!  If you want to see some quality pictures of this dish, and not ones I took with my iPhone one night after a hurried dinner prep, head on over to Gimme Some Oven to see Ali’s pics.

Nothing like some comfort food on a cold winter night!  For this dish, I used fresh spinach and regular fettuccine from Giovanni Rana pasta.  I received a variety of pastas and sauces from Giovanni Rana to try out.  We are big fans of carbs around here, so there was no trouble getting through that box pretty quick!  They have a number of great filled pastas. We especially liked the prosciutto filled ravioli, the and filled ravioli, along with this spinach fettuccine.  I wasn’t a huge fan of their pesto and marinara sauces, but sauces are a hard one to please everybody with, especially the store-bought variety.  They do make this Parmigiano Reggiano sauce that I’d like to try though.

These pastas have recently made their US debut, and have opened a production facility in nearby Bartlett, IL.  You can find out where they sell the products near you on their web page.

Skinny Fettuccine Alfredo, adapted from Gimme Some Oven

  • 12 ounces fettuccine
  • 1 Tbsp. olive oil
  • 4 cloves garlic, minced
  • 3 Tbsp. flour
  • 1 cup chicken broth
  • 1 cup low-fat milk (I used 2%)
  • 3/4 cup freshly-grated Parmesan cheese
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • (optional topping: chopped fresh parsley)

Cook pasta al dente according to package directions, in generously salted water.

Meanwhile, heat olive oil in a large saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.

Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese until melted. Reduce heat to medium-low until pasta reaches al dente.

Drain pasta, then immediately add pasta to the saute pan with alfredo sauce. Toss to combine. Serve topped with chopped fresh parsley if desired.

*I received a complimentary sample pack of Giovanni Rana pastas and sauces to review.  I did not receive any compensation for this post.  Opinions expressed here are my own.



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