Creamy whole-wheat fettuccine alfredo
Indulge in a creamy whole-wheat fettuccine alfredo with a zesty twist of lemon and fresh parsley. This easy-to-make recipe features a luscious sauce made from butter, garlic, flour, milk, cream cheese, and parmesan. Perfectly seasoned with salt and black pepper, and tossed with wholesome whole-wheat pasta, it’s a delicious and healthier take on a classic comfort dish. Try this flavorful and satisfying meal tonight!
- 19 Apr 2025
- Cook time 15 min
- Prep time 10 min
- 4 Servings
- 11 Ingredients
This creamy whole-wheat fettuccine alfredo with lemon and parsley is a delightful take on the classic Italian dish. By using whole-wheat pasta and a creamy, yet lighter sauce with a hint of lemon, this recipe brings a fresh and nutritious twist to your dinner table. The addition of parsley not only adds a pop of color but also enhances the flavor with its fresh, herbal taste.
Ingredients:
Instructions:
- In a large pot of boiling salted water, cook the whole-wheat pasta according to the package instructions until al dente.
- Drain the pasta, reserving about 1/2 cup of the pasta water, and set aside.
- In a large skillet over medium heat, melt the butter.
- Add the minced garlic and sauté for about 1-2 minutes, or until fragrant but not browned.
- Stir in the lemon zest and cook for another 30 seconds.
- Sprinkle the flour over the garlic and lemon zest. Stir continuously to combine and cook for about 1 minute to get rid of the raw flour taste.
- Slowly pour in the milk while whisking continuously to prevent lumps.
- Bring the mixture to a simmer, and cook until it starts to thicken, stirring frequently, about 2-3 minutes.
- Add the salt, cream cheese, and grated parmesan cheese to the skillet.
- Stir until the cheeses are fully melted and the sauce is smooth and creamy.
- Add the cooked pasta to the skillet and toss to coat evenly with the sauce.
- If the sauce is too thick, add a little of the reserved pasta water, 1 tablespoon at a time, until you reach the desired consistency.
- Stir in the chopped parsley and freshly ground black pepper.
- Taste and adjust the seasoning with more salt or pepper if needed.
- Serve the creamy whole-wheat fettuccine alfredo immediately, garnished with additional freshly grated parmesan, a sprinkle of parsley, and a zest of lemon if desired.
Tips:
- Prep all ingredients before you start cooking: Having all your ingredients pre-measured and ready to go will make the cooking process much smoother and help prevent any mistakes.
- Use freshly grated parmesan cheese: Pre-grated cheese often contains additives that prevent it from melting smoothly. Grate your own for the best texture and flavor.
- Cook the pasta until al dente: Whole-wheat pasta can become mushy if overcooked. Aim to cook it until just tender or 'al dente' for the best texture.
- Adjust the sauce consistency: If the sauce is too thick, you can add a splash of pasta cooking water to thin it out to your liking.
- Finish with fresh black pepper: Freshly ground black pepper will add a nice kick and complement the lemon and parsley in the dish.
Enjoy your satisfying and delicious creamy whole-wheat fettuccine alfredo with lemon and parsley. This dish proves that it's possible to enjoy a creamy pasta meal without compromising on nutrition. Perfect for any weeknight dinner, it brings together wholesome ingredients and vibrant flavors in a way that's sure to please everyone at the table.
| Nutrition Facts | |
|---|---|
| Serving Size | 180 grams |
| Energy | |
| Calories 290kcal | 15% |
| Protein | |
| Protein 14g | 9% |
| Carbohydrates | |
| Carbohydrates 33g | 10% |
| Fiber 3.88g | 10% |
| Sugar 4.09g | 4% |
| Fat | |
| Fat 13g | 15% |
| Saturated 7g | 22% |
| Cholesterol 36mg | - |
| Vitamins | |
| Vitamin A 110ug | 13% |
| Choline 22mg | 4% |
| Vitamin B1 0.18mg | 15% |
| Vitamin B2 0.25mg | 19% |
| Vitamin B3 2.83mg | 18% |
| Vitamin B6 0.15mg | 9% |
| Vitamin B9 27ug | 6% |
| Vitamin B12 0.65ug | 27% |
| Vitamin C 3.87mg | 4% |
| Vitamin E 0.38mg | 3% |
| Vitamin K 50ug | 42% |
| Minerals | |
| Calcium, Ca 280mg | 21% |
| Copper, Cu 0.23mg | 26% |
| Iron, Fe 1.92mg | 17% |
| Magnesium, Mg 63mg | 16% |
| Phosphorus, P 310mg | 25% |
| Potassium, K 270mg | 8% |
| Selenium, Se 40ug | 71% |
| Sodium, Na 820mg | 55% |
| Zinc, Zn 2.33mg | 21% |
| Water | |
| Water 120g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
More recipes
Ravioli with roast pumpkin, ricotta and spinach
Ideal for a cozy meal, our step-by-step guide ensures a delightful culinary experience.
03 Jun 2025Shrimp egg foo young
Ready in minutes, it’s a restaurant-quality meal you can whip up at home.
10 Mar 2025Spaghetti with capsicum, tomato and ricotta
Easy to make and bursting with vibrant, fresh ingredients, it's an ideal meal for any weeknight dinner.
19 May 2025Quinoa and thyme chicken schnitzel with honey pumpkin
Perfect for a hearty dinner that's packed with protein and vibrant seasonal vegetables.
15 Apr 2025Chicken with mushrooms
Perfectly paired with green beans and comforting potatoes, this dish is a delightful meal that's simple to prepare yet impressively elegant.
05 Jun 2025Chicken with mushroom, leek and bacon stuffing
Perfect for family dinners or special occasions.
27 May 2025