Fettuccine Alfredo Lite
Serve up the comfort food with a lightened up version Fettuccine Alfredo! Lamagna Part Skim Ricotta adds lots of flavor to your sauce, without all the fat.
- 1/2 cup Lamagna Part Skim Ricotta
- 2 tbsp. butter
- 1 tbsp. olive oil
- 1 tbsp. flour
- 2 cloves garlic, minced
- 1 1/4 cups milk (add more if desired)
- 1 cups finely grated Parmesan
- Salt & pepper (to taste)
In a saucepan over medium heat, combine butter and olive oil, whisking in flour to create a roux. Cook, stirring constantly, until roux is golden. Gradually add milk, while stirring. Reduce heat and add parmesan and garlic, stirring for 2-3 minutes. Add Lamagna Ricotta and stir to incorporate. Season to taste with salt & pepper, and add more milk until you’ve reached your desired consistency.
Toss with cooked veggies, cubed chicken, and your favorite fettuccine pasta!