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Prevention RD’s Light Fettuccine Alfredo


The first thing I liked in Prevention RD’s Everyday Healthy Cooking: 100 Light and Delicious Recipes to Promote Energy, Weight Loss, and Well-Being was the icons. Little color buttons that tell you what the recipe features, be it vegetarian, gluten-free, vegan, quick and so on. When flipping through the sections, you can quickly find what you might be looking for. This made perusing for recipes quite simple (And fun).


Loving a good Alfredo sauce is a real guilt of mine. In the past decade we have it very rarely and honestly, I find full-octane versions now to be too much. A stick of butter, heavy cream, Parmesan cheese? You need a downer of Tums after and some sweatpants. I love re-do’s of fatty meals, this Alfredo sauce was a winner with my family.

I doubled the sauce  and used 12 ounces pasta (the recipe calls for 8 ounces) but added lot of veggies on the side to mop up any sauce. Either way, original or adapted, it is delicious and simple to prepare. And while the original recipe was gluten loaded, I swapped a few quickies and ta-da, Alistaire could join us for dinner.

PS: Visit their website at Prevention RD for even more.

Light Fettuccine Alfredo (Adapted from pages 162-163)


  •  12 ounces gluten-free fettuccine or spaghetti (or your favorite wheat fettuccine)
  • 2 Tbsp unsalted butter
  • 4 large cloves garlic, minced
  • 2 Tbsp all-purpose gluten-free flour blend (NO xantham or guar gum in it) or all-purpose wheat flour
  • 2 2/3 cups milk
  • 1½ cups Parmesan cheese, finely shredded
  • 4 ounces lower-fat cream cheese
  • ½ tsp fine sea salt
  • 2 Tbsp fresh parsley, finely minced
  • Fresh ground black pepper
  • 2 roma tomatoes, seeded and chopped


Bring a large pot of salted water to boil, add pasta and cook for time on package.

Meanwhile, heat a large saucepan over medium. Melt butter, add garlic and cook for 30 seconds. Sprinkle in flour, whisk in and slowly add milk, whisking smooth. Cook until thickened, about 3 to 4 minutes, whisking often. Whisk in cream cheese, Parmesan cheese and salt, till smooth. Take off heat, add pepper to taste.

Drain pasta, toss pasta with sauce.

After plating, sprinkle with parsley, a little more pepper, and fresh tomato, if desired.

Serves4 to 5.

FTC Disclaimer: We received a review copy.

2 thoughts on “Prevention RD’s Light Fettuccine Alfredo

  1. I love Alfredo sauce but sadly this has a lot of ingredients that we couldn’t use. I do have one recipe that works for us but I don’t make it too often. I really miss the full fat dairy version but it isn’t worth the pain that would follow. 🙂

  2. Holly, it actually could be veganized quite easily 🙂 Ah, to think back to the days when I could make a quick vegan alfredo with raw cashews….memories 😉

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