Low-calorie fettuccine Alfredo


INGREDIENTS
1 tablespoon of unsalted butter
1 pressed clove of garlic
1 teaspoon of lemon zest
2 teaspoons of flour
1 glass of milk
Salt
2 tablespoons of low-calorie cream cheese
3/4 cup of Parmesan cheese
3 tablespoons of fresh parsley
350g of fettuccine
Ground black pepper

PREPARATION
1. Melt the butter in a frying pan over a medium heat. Add the garlic and lemon zest and stew them for a minute until the garlic turns soft. Add the flour and fry for a minute, stirring with a wooden spatula. Add the milk and 3/4 teaspoon of salt and simmer it for 3 minutes until the sauce thickens. Then add the cream cheese and Parmesan. They will melt in a minute, and then you can add the parsley. The sauce is done.

2. While the sauce is simmering, cook the pasta until it’s al dente.

3. Combine the pasta with the sauce, and sprinkle it with the rest of the Parmesan and ground black pepper.

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