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Low Fat Fettuccine Alfredo With Fiddleheads

 
One serving costs about $3.1 One serving costs about $3.1

$3.10 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 lunch,main course,main dish,dinner Mediterranean,Italian,European
spoonacular Score:16%

Spoonacular Score: 16%

 

The recipe Low Fat Fettuccine Alfredo With Fiddleheads could satisfy your Mediterranean craving in roughly 45 minutes. For $3.1 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. This main course has 804 calories, 49g of protein, and 15g of fat per serving. This recipe serves 2. This recipe from Foodista has 1 fans. A mixture of salt, pepper flakes, onion, and a handful of other ingredients are all it takes to make this recipe so flavorful. With a spoonacular score of 75%, this dish is solid. Users who liked this recipe also liked Low-Fat Fettuccine Alfredo, Low-Fat Fettuccine, and Low-Cal Fettuccine Alfredo.

Pinot Grigio and Unoaked Chardonnay are my top picks for Fettuccine Alfredo. Creamy, cheesy, buttery alfredo dishes can pair beautifully with an unoaked chardonnay or a pinot grigio. One wine you could try is Tenuta Polvaro Pinot Grigio. It has 4.3 out of 5 stars and a bottle costs about 17 dollars.

Tenuta Polvaro Pinot Grigio

The 2014 Pinot Grigio is dry, smooth and optimally structured. Yielding a color of straw yellow with golden highlights, this wine is full-bodied and pleasantly soft on the palate. Aromas of light citrus and delicate flowers are complemented by hints of green apples and Barlett pears, ending with a delightfully long finish. Ideal with grilled chicken, fish, and semi-hard cheeses.

» Get this wine on Wine.com

Ingredients

Servings:
0.25 cup
0.25 cup asiago cheese
asiago cheese
1 Tbsp
1 Tbsp black pepper
black pepper
1 Tbsp
1 Tbsp fat free cream cheese
fat free cream cheese
16 ounces
16 ounces fat free cottage cheese
fat free cottage cheese
some
some whole wheat fettuccine
whole wheat fettuccine
0.25 cup
0.25 cup fiddleheads
fiddleheads
1
1  garlic clove
garlic clove
1
1  garlic clove
garlic clove
0.5
0.5  green bell pepper
green bell pepper
some
some sauce
sauce
1
1  juice from lemon
juice from lemon
1 Tbsp
1 Tbsp olive oil
olive oil
some
some pasta
pasta
0.5
0.5  red bell pepper
red bell pepper
0.5 tsps
0.5 tsps red pepper flakes
red pepper flakes
1 tsp
1 tsp salt
salt
3 Tbsps
3 Tbsps skim milk
skim milk
0.25 cup
0.25 cup sour fat free cream
sour fat free cream
0.5 tsps
0.5 tsps sugar
sugar
0.5
0.5  yellow bell pepper
yellow bell pepper
1
1  yellow onion
yellow onion
0.25 cup asiago cheese
0.25 cup
asiago cheese
1 Tbsp black pepper
1 Tbsp
black pepper
1 Tbsp fat free cream cheese
1 Tbsp
fat free cream cheese
16 ounces fat free cottage cheese
16 ounces
fat free cottage cheese
some whole wheat fettuccine
some
whole wheat fettuccine
0.25 cup fiddleheads
0.25 cup
fiddleheads
1  garlic clove
1
garlic clove
1  garlic clove
1
garlic clove
0.5  green bell pepper
0.5
green bell pepper
some sauce
some
sauce
1  juice from lemon
1
juice from lemon
1 Tbsp olive oil
1 Tbsp
olive oil
some pasta
some
pasta
0.5  red bell pepper
0.5
red bell pepper
0.5 tsps red pepper flakes
0.5 tsps
red pepper flakes
1 tsp salt
1 tsp
salt
3 Tbsps skim milk
3 Tbsps
skim milk
0.25 cup sour fat free cream
0.25 cup
sour fat free cream
0.5 tsps sugar
0.5 tsps
sugar
0.5  yellow bell pepper
0.5
yellow bell pepper
1  yellow onion
1
yellow onion

Equipment

food processor
food processor
sauce pan
sauce pan
frying pan
frying pan
bowl
bowl
pot
pot
food processor
food processor
sauce pan
sauce pan
frying pan
frying pan
bowl
bowl
pot
pot


Instructions

  1. Fill a bowl with cold water and place the fiddleheads inside. Allow them to soak for 5 minutes.
  2. In the meantime fill a large pot with water and bring to a boil. Place cleaned fiddleheads inside and boil for 15 minutes. Drain and rinse with cold water, set aside.
  3. In a food processor pulse cottage cheese until smooth.
  4. Fill the large pot with more water and bring to a boil. Cook 1 inch diameter of fettuccine pasta according to package directions; about 10-12 minutes.
  5. In the meantime heat olive oil in a skillet and saut onions until translucent. Add garlic and cook for another minute. Add bell peppers and fiddleheads and continue to saute for 5 minutes. Set aside.
  6. In a medium saucepan saut minced garlic in olive oil over medium heat for one minute. Pour in cottage cheese, sour cream, cream cheese, Parmesan, lemon juice and milk; stir to combine. Sprinkle sauce with salt, pepper, red pepper flakes and sugar. Lower heat and let simmer.
  7. Combine cooked fettuccine with sauted vegetables and Alfredo sauce. Serve immediately.
  8. Serves 2

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.09
Ingredient
¼ cups asiago cheese
1 tablespoon black pepper
1 tablespoon fat free cream cheese
16 ounces fat free cottage cheese
some whole wheat fettuccine
¼ cups fiddleheads
1 garlic clove
1 garlic clove
½ green bell pepper
1 juice from lemon
1 tablespoon olive oil
some pasta
½ red bell pepper
½ teaspoons red pepper flakes
3 tablespoons skim milk
¼ cups sour fat free cream
½ yellow bell pepper
1 yellow onion
Price
$0.44
$0.18
$0.21
$2.27
$0.24
$0.60
$0.07
$0.07
$0.18
$0.20
$0.17
$0.24
$0.30
$0.05
$0.08
$0.39
$0.26
$0.24
$6.19

Nutritional Information

Quickview
803 Calories
48g Protein
14g Total Fat
119g Carbs
37% Health Score
Limit These
Calories
803k
40%

Fat
14g
23%

  Saturated Fat
4g
28%

Carbohydrates
119g
40%

  Sugar
14g
16%

Cholesterol
75mg
25%

Sodium
2361mg
103%

Get Enough Of These
Protein
48g
97%

Vitamin C
129mg
157%

Selenium
107µg
153%

Phosphorus
914mg
91%

Manganese
1mg
86%

Calcium
517mg
52%

Vitamin B2
0.82mg
49%

Vitamin A
1858IU
37%

Magnesium
126mg
32%

Vitamin B6
0.6mg
30%

Potassium
1051mg
30%

Copper
0.57mg
29%

Fiber
7g
28%

Vitamin B12
1µg
28%

Zinc
4mg
27%

Folate
92µg
23%

Vitamin B5
2mg
23%

Vitamin B1
0.31mg
21%

Vitamin B3
3mg
19%

Iron
3mg
19%

Vitamin E
2mg
14%

Vitamin K
14µg
13%

Vitamin D
0.48µg
3%

covered percent of daily need

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