Lightened Up Sundried Tomato Fettuccine Alfredo
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A lightened version of fettuccine Alfredo featuring sun-dried tomatoes, fresh herbs, and a cream cheese-based sauce. The tangy tomatoes add brightness to the creamy pasta dish, making it suitable for a weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 16 oz fettuccine noodles
- 2 tablespoons oil from sundried tomatoes in oil jar
- 1/2 cup sundried tomato halves (, drained and finely chopped)
- 4 garlic cloves, minced
- 1/8-1/4 teaspoon red pepper flakes (or more to taste)
- 2 tablespoons all-purpose flour
- 2 cups low sodium chicken broth
- 1 1/2 cups milk ((I use lowfat))
- 1 tablespoon cornstarch
- 1 tablespoons tomato paste
- 1/2 tsp EACH dried basil, dried parsley, onion pwdr, salt
- 1/4 tsp EACH dried oregano, pepper
- 2 oz. 1/3 less fat cream cheese, cubed
- 3/4 cup freshly grated Parmesan
- 1/3 cups shredded mozzarella
- freshly grated Parmesan
- fresh basil
At a glance
PER SERVING · TIME 17M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 12m
- Sodium
- 902mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 394mg
- Calcium
- 331mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 902MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.