Fettuccine Alfredo

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Category : Pastas/Risottos

Recipe : Fettuccine Alfredo

Parmesan cheese, mushrooms, and just a bit of cream make this lightened sauce as
rich-tasting as the original. Because this lightened rendition is still fairly high in fat,
save this dish for an occasional splurge.

Makes 4 servings

6 ounces fettuccine
1 tablespoon + 1 teaspoon reduced-calorie tub margarine
Freshly ground black pepper, to taste
1/4 cup heavy cream
3/4 ounce Parmesan cheese, grated
1 large white mushroom, cut into paper-thin slices

Spray a large nonstick skillet with nonstick cooking spray.
In a large pot of boiling water, cook the fettuccine according to package
directions. Drain and place in the skillet.
Place the skillet over medium heat. Add the margarine and pepper and toss gently.
Add the cream and toss gently, until it is heated through and most of it is
absorbed.
Add the cheese and mushroom slices and toss gently 2-3 minutes, until the pasta is
evenly coated with melted cheese. Divide evenly among 4 plates and serve at
once.

SERVING (1 CUP) PROVIDES: 1/2 Fat, 1/4 Protein, 2 Breads, 50 Optional Calories.

PER SERVING: 265 Calories, 12 g Total Fat, 5 g Saturated Fat, 65 mg Cholesterol,
142 mg Sodium, 31 g Total Carbohydrate, 1 g Dietary Fiber, 9 g Protein, 97 mg Calcium