If you open the March issue of Every Day with Rachael Ray to page 60, you’ll see our Meal Makeover recipe for Skinny Fettuccine Alfredo. This is our first story for the magazine, and we’re pretty excited (and no, unfortunately we have never met Rachael Ray).
Traditional fettuccine Alfredo is made with butter and heavy cream, so each serving can have over 500 calories and nearly a day’s worth of the bad-for-you saturated fat. We slimmed it down Meal Makeover Mom style with 2% milk, chicken broth, and a mixture of EVOO and flour for thickening (AKA a roux), and we amped up the flavor with garlic, sage, nutmeg, and grated Parmesan cheese.
If you’re wondering how we got this assignment, here’s the back story: When No Whine with Dinner was released, we went to New York to shoot a segment for Better TV. While there, we set up some desk-side meetings with a few magazine food editors, and that’s when we met Pamela Mitchell, Executive Food Editor for Every Day with Rachael Ray. We talked about contributing to the magazine’s monthly Meal Makeover column, and the assignment came our way soon after. We then posted a note on Facebook asking our fans to send us their most decadent recipes for a makeover. Lois H., a mom of two from Cumming, GA wrote in and requested we re-make her fettuccine Alfredo … and the rest is history!
Skinny Fettuccine Alfredo
Makes 4 Servings
- 8 ounces dried fettuccine
- 2 tablespoons EVOO
- 2 cloves garlic, minced
- 1 teaspoon chopped fresh sage, plus small whole leaves for garnish
- 2 tablespoons all-purpose flour
- 1 cup all-natural chicken broth
- 1/2 cup 2% milk
- 1/4 teaspoon black pepper
- 1 pinch ground nutmeg
- 3/4 cup grated Parmesan cheese, plus more for serving
1. In a pot of boiling, salted water, cook the pasta according to package directions. Drain and transfer to a large serving bowl.
2. Meanwhile, in a medium saucepan, heat the oil over medium-low heat. Add the garlic and sage and cook, stirring frequently, until the garlic is golden, 1 to 2 minutes.
3. Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the broth, milk, pepper, and nutmeg. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes.
4. Pour the sauce over the pasta and toss. Stir in 3/4 cup Parmesan. Top with the sage leaves and more Parmesan as desired.
Nutrition Information per Serving: 370 calories, 13g fat (4g saturated), 390mg sodium, 48g carbohydrate, 2g fiber, 15g protein, 20% calcium, 15% iron
To fit our fettuccine into the new MyPlate guidelines, you could serve it with grilled or roasted chicken, fresh fruit, and a side salad or any other favorite vegetable. You could also boost the nutrition by switching to whole wheat fettuccine or a whole wheat blend.
Last June when we created and photographed this recipe, we had a special guest in the Meal Makeover Moms’ Kitchen. Michelle W., an avid Cooking with the Moms podcast listener was in Boston for a conference, and she took some time before her meeting to meet up with us! We loved having a visitor and appreciated the third opinion on the recipe. Thanks Michelle!!
Enjoy this new recipe and stay tuned for our next Rachael Ray Meal Makeover: General Tso’s Chicken (coming this spring)