Whole-wheat fettucine alfredo
Indulge in a wholesome twist on a classic favorite with this Whole-Wheat Fettuccine Alfredo recipe. Made with rich heavy whipping cream, creamy butter, and savory parmesan cheese, this dish brings comfort and nutrition together in perfect harmony. Enjoy a delightful meal that's both hearty and satisfying with the goodness of whole-wheat pasta.
- 25 Mar 2024
- Cook time 20 min
- Prep time 10 min
- 4 Servings
- 4 Ingredients
Whole-wheat fettuccine Alfredo is a nutritious twist on the classic Italian favorite, combining the goodness of whole-wheat pasta with the rich and creamy Alfredo sauce. This dish offers a perfect balance of hearty flavor and texture, making it a delightful and satisfying meal for any occasion.
Ingredients:
Instructions:
1. Fill a large pot with water and add a generous amount of salt.
2. Bring the water to a rolling boil over high heat.
3. Add the whole-wheat fettuccine pasta to the boiling water and cook according to the package instructions, typically around 8-10 minutes, until al dente.
4. Drain the pasta, reserving 1/2 cup of the pasta water, and set it aside.
1. In a large skillet or saucepan, melt the 1/2 stick of butter over medium heat.
2. Once the butter is melted, pour in the 1/2 cup of heavy whipping cream.
3. Stir continuously, allowing the mixture to come to a gentle simmer. Do not let it boil.
1. Gradually add the 1/3 cup of grated Parmesan cheese to the mixture, stirring constantly until the cheese is fully melted and the sauce is smooth.
2. If the sauce is too thick, gradually add reserved pasta water, one tablespoon at a time, until you reach the desired consistency.
1. Add the cooked whole-wheat fettuccine to the skillet with the Alfredo sauce.
2. Toss the pasta in the sauce, ensuring each strand is well-coated.
1. Transfer the creamy, coated pasta to serving plates.
2. Optionally, garnish with more grated Parmesan cheese, freshly ground black pepper, and some chopped parsley for a pop of color and flavor.
1. Serve immediately while hot and creamy.
Tips:
- Ensure that the butter and cream are well combined before adding the Parmesan cheese to create a smooth sauce.
- Cook the whole-wheat pasta until it is al dente to maintain a firm texture that complements the creamy sauce.
- Gradually add the grated Parmesan cheese to avoid clumping and achieve a consistent, velvety sauce.
- Consider reserving a small amount of pasta cooking water to adjust the sauce consistency if needed.
- Feel free to customize the dish by adding grilled chicken, sautéed mushrooms, or steamed vegetables for extra flavor and nutrition.
Your whole-wheat fettuccine Alfredo is now ready to be enjoyed! This deliciously creamy dish is not only indulgent but also packed with the nutritional benefits of whole-wheat pasta. Serve it as a comforting main course or pair it with a fresh salad for a well-rounded meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 330kcal | 13% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 2.21g | 6% |
| Sugar 1.38g | 1% |
| Fat | |
| Fat 27g | 30% |
| Saturated 15g | 49% |
| Cholesterol 77mg | - |
| Vitamins | |
| Vitamin A 250ug | 28% |
| Choline 12mg | 2% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.14mg | 11% |
| Vitamin B3 1.80mg | 11% |
| Vitamin B6 0.07mg | 4% |
| Vitamin B9 14ug | 4% |
| Vitamin B12 0.16ug | 7% |
| Vitamin C 0.18mg | 0% |
| Vitamin E 0.45mg | 3% |
| Vitamin K 2.42ug | 2% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.13mg | 0% |
| Iron, Fe 1.05mg | 10% |
| Magnesium, Mg 36mg | 9% |
| Phosphorus, P 140mg | 12% |
| Potassium, K 100mg | 3% |
| Selenium, Se 24ug | 44% |
| Sodium, Na 160mg | 10% |
| Zinc, Zn 1.20mg | 11% |
| Water | |
| Water 54g | - |
| * 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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