This recipe, however, gets its flavor from olive oil, white wine, chicken broth and a little cream. And of course lots of Parmesan cheese.
I’m not sure I would call it low-calorie, but definitely “light” for an alfredo sauce. Enjoy! Recipe modified from simplyscratch.com
- 2 tablespoons Olive Oil
- 1/2 onion, diced timesaving tip: Dice the whole onion and save the other half in a sealable bag in the fridge or freezer for your next meal
- 2 cloves garlic, minced
- 1/4 cup dry White Wine (or substitute with chicken broth)
- 1 cup chicken broth
- 1/3 cup cream
- 1cup freshly grated Parmesan, plus more for serving (fresh Parmesan will melt smoother)
- 1/4-1/2 cup reserved pasta water
- 12 ounces spinach fettuccine
- 1/2 t. sea salt
- fresh ground pepper to taste
- carrots, chopped and steamed
- Heat the olive oil in a large skillet over medium heat.
- Add the onions and saute until translucent, about 3 minutes.
- Add the garlic and saute one more minute.
- Pour in the white wine. Cook for 3-4 minutes or until reduced slightly.
- Pour in the chicken broth and cream. Simmer until the sauce starts to thicken, about 2-3 minutes.
- After sauce has thickened slightly, stir in the salt, fresh ground pepper and the freshly grated Parmesan. Stir until smooth.
- Meanwhile, bring a pot of water to boil for noodles.
- A few minutes before sauce is done, drop in the fettuccine. Cook according to the package directions, about 3-4 minutes.
- Drain pasta, saving 1/2 cup of the pasta water. Add noodles to the sauce. Toss to coat. If the sauce is too thick add a little of the reserved pasta water.
- Serve hot, topped with fresh ground pepper and fresh grated Parmesan.