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Olive Garden Fettuccine Alfredo Reduced-Fat copycat recipe by Todd Wilbur
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Olive Garden Fettuccine Alfredo Reduced-Fat


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This is a classic Italian dish, but with cheese and cream and butter in the traditional version, you can get a whopping seventy grams of fat in a single plateful. For this conversion, well replace those fatty ingredients with substitutes such as evaporated skim milk, fat-free milk, Butter Buds, and greek yogurt. 

Using these substitute ingredients, we can shave something like forty-nine grams of fat off the traditional recipe for fettuccine alfredo presented at the country's largest Italian restaurant chain. This recipe makes two huge dinner-size entrees just like they serve at the restaurant, though you might prefer to divide this into four more modest servings..

Nutrition Facts
Serving size–4 cups
Total servings–2
Calories per serving–1035 (Original–1236)
Fat per serving–18g (Original–67g)

Source: Low Fat Top Secret Recipes by Todd Wilbur.

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  • 1 cup 2% greek yogurt
  • 2 tablespoons cornstarch
  • 1 cup evaporated skim milk
  • 1/2 teaspoon olive oil
  • 1 large clove garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup fat-free milk
  • 1 tablespoon Butter Buds Sprinkles
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 4 to 5 quarts water
  • 12-ounce box fettucine pasta
  • Do This
    • Restaurant/Brand
      Olive Garden
    • Instructions

      1. Combine the strained yogurt with the cornstarch in a medium bowl. Mix with an electric mixer until smooth. Add the evaporated skim milk
      and incorporate with your mixer. Set aside.

      2. Heat the oil in a medium saucepan over medium heat. When the oil is hot, add the garlic and sauté for about a minute. Don’t let the garlic brown.

      3. Add the yogurt mixture to the saucepan and stir. Add the remaining ingredients, except the water and pasta, to the saucepan and continue to heat over medium/low heat. If it begins to boil, turn the heat to low and simmer, stirring often.

      4. As the sauce heats. Bring 5 to 6 quarts of water to a rolling boil in a large pot or saucepan. Add the pasta to the boiling water and stir. Return water to a boil, and cook uncovered for 12 to 15 minutes or until the pasta is mostly tender but slightly tough (al dente). Strain.

      5. Toss the pasta and sauce together in a large bowl and serve.

      Serves 2 large portions (or 4 standard-size entrées).

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