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!
Cook time 15 min
Prep time 10 min
Ingredients:
1 tbsp butter1 garlic clove
1 tsp lemon zest
2 tsp all-purpose white wheat flour
1 cup milk (3.25% fat)
3/4 tsp salt
2 tbsp cream cheese
3/4 cup grated parmesan cheese
3 tbsp fresh parsley
12 oz whole-wheat pasta
1 tbsp black pepper
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.
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 per serving
4 ServingsCalories 290kcal
Protein 14g
Carbohydrates 33g
Fiber 3.88g
Sugar 4.09g
Fat 13g
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