Whole-wheat fettuccine alfredo with parmesan and butter
Indulge in a wholesome twist on a classic with this Whole-Wheat Fettuccine Alfredo recipe. Made with hearty whole-wheat pasta, creamy butter, and rich parmesan cheese, this dish is seasoned to perfection with a hint of black pepper and salt. Perfect for a nutritious yet decadent meal that's ready to impress.
- 14 Mar 2024
- Cook time 10 min
- Prep time 5 min
- 4 Servings
- 6 Ingredients
This wholesome twist on a classic Italian dish combines the rich flavors of creamy alfredo sauce with the nutritional benefits of whole-wheat fettuccine. The blend of Parmesan cheese and butter creates a delectable sauce that clings beautifully to the pasta, while a dash of salt and pepper enhance the flavors perfectly. This easy-to-make recipe is sure to become a family favorite.
Ingredients:
Instructions:
- Pour 16 cups of water into a large pot. Place it on high heat and bring it to a boil.
- Once the water is boiling, add a dash of salt.
- Add the whole-wheat pasta to the boiling water.
- Cook the pasta according to the package instructions until it is al dente (typically around 8-10 minutes).
- Stir occasionally to prevent the pasta from sticking together.
3. Prepare the Alfredo Sauce:
- While the pasta is cooking, melt the butter in a large skillet over medium heat.
- Once the butter has melted, reduce the heat to low and keep it warm.
- When the pasta is al dente, drain it using a colander. Do not rinse the pasta.
- Immediately transfer the drained pasta to the skillet with the melted butter.
- Add the grated Parmesan cheese to the buttered pasta.
- Toss the pasta well to evenly coat it in the butter and Parmesan mixture.
- Season with a dash of black pepper. Toss again to ensure the seasoning is distributed.
- Serve the fettuccine Alfredo immediately while hot.
- Optionally, you can garnish with a bit more grated Parmesan and a sprinkle of black pepper.
Tips:
- Make sure to cook the whole-wheat fettuccine to al dente for the best texture. This usually means cooking it a minute or two less than the package directions suggest.
- Reserve a cup of pasta cooking water before draining the noodles. It can be used to adjust the consistency of the alfredo sauce.
- Allow your butter to come to room temperature before melting it. This helps it melt more evenly and combines better with the Parmesan cheese.
- For an added layer of flavor, you can sauté some minced garlic in the butter before adding the cheese and pasta.
- If you prefer a creamier sauce, you can add a splash of heavy cream or milk to the butter and Parmesan mixture.
Congratulations! You've just prepared a delicious and hearty whole-wheat fettuccine alfredo with Parmesan and butter. This dish offers a nutritious spin on a classic comfort food, making it perfect for a satisfying dinner that doesn't compromise on flavor. Enjoy your meal, and don't forget to share it with loved ones!
| Nutrition Facts | |
|---|---|
| Serving Size | 180 grams |
| Energy | |
| Calories 630kcal | 25% |
| Protein | |
| Protein 10g | 7% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 4.43g | 12% |
| Sugar 1.19g | 1% |
| Fat | |
| Fat 50g | 60% |
| Saturated 27g | 92% |
| Cholesterol 140mg | - |
| Vitamins | |
| Vitamin A 450ug | 50% |
| Choline 20mg | 4% |
| Vitamin B1 0.18mg | 15% |
| Vitamin B2 0.15mg | 11% |
| Vitamin B3 3.55mg | 22% |
| Vitamin B6 0.11mg | 7% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.14ug | 6% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.31mg | 2% |
| Vitamin K 4.86ug | 4% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.26mg | 0% |
| Iron, Fe 2.03mg | 18% |
| Magnesium, Mg 63mg | 16% |
| Phosphorus, P 220mg | 18% |
| Potassium, K 140mg | 4% |
| Selenium, Se 44ug | 81% |
| Sodium, Na 220mg | 15% |
| Zinc, Zn 1.99mg | 18% |
| Water | |
| Water 80g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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