Low-Fat Fettuccine Alfredo

On the menu at Chez McAlister this week, we have a low-fat fettuccine Alfredo. This dinner was fairly easy to prepare; however, I would recommend chopping and measuring out veggies, herbs and spices beforehand. This dish requires your undivided attention, and if you get distracted, you could screw it up. This meal makes quite a pleasant visual presentation, since the red peppers and green onions add a nice splash of color. It has a nice texture to it, and the consistency was just right as far as creaminess goes. Turns out that the pasta was rather yummy, as well. My husband and I both gave this one four stars on the ratings scale.

If you decide to try this one at your house tonight, please let me know your family's comments about it.

Have a good week and good eating!
Allison

Low-Fat Fettuccine Alfredo

Makes 5 servings

Ingredients:
16 oz. uncooked fettuccine
2 Tbsp. margarine
1 Tbsp. olive oil
3 large garlic cloves, minced
½ red bell pepper, chopped
3 green onions, sliced
3 tsp. dried parsley flakes
1 Tbsp. all-purpose flour
1 (12-oz.) can fat-free evaporated skim milk
½ tsp. dried basil leaves
¼ tsp. dried oregano leaves
¼ cup grated Parmesan cheese

Preparation:
Cook fettuccine to desired doneness as directed on package. Drain. Meanwhile, in a large nonstick skillet over medium-high heat, melt margarine with oil. Add garlic; cook 1 minute. Add red pepper, green onions, parsley and flour; cook and stir about 1-2 minutes. Gradually stir in milk; blend well. Bring to a boil, stirring constantly. Cook about 5 minutes or until sauce boils and thickens, stirring frequently. Remove skillet from heat; stir in basil and oregano. Add cooked fettuccine; toss gently to coat. Sprinkle with Parmesan cheese.

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