Name: Lightened Up Sundried Tomato Fettuccine Alfredo
Prep time: 5 min
Cook time: 12 min
Yield: 6
Ingredients: 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

Stumble

Creamy, Lightened Up Sun-dried Tomato Fettuccine Alfredo smothered in a flavor bursting velvety sauce with a fraction of the calories, and on your table in 20 minutes! A delectable, customizable go-to dinner!

One of my favorite comfort foods in the world is creamy pasta. No vegetables, no chicken, no meat just pasta so I can shovel the trail of silky noodles into my mouth at lightening speed like my Million Dollar Mac and Cheese and Lightened up Fettuccine Alfredo.

Enter comfortlicious Lightened Up Sun-Dried Tomato Fettuccine Alfredo! Don’t get me wrong, you can totally add vegetables and chicken, shrimp, etc., there are a zillion variations to customize this pasta just the way you like it – that’s part of its charm – but the star is the luscious sauce – lightened up luscious sauce. The simple sauce is made with pantry friendly ingredients and is one of those dinners you can just throw together last minute but is so crave worthy you will be craving it for days, weeks months.

$20 Minute Creamy, Lightened Up Sun-dried Tomato Fettuccine Alfredo smothered in a flavorful velvety sauce with a fraction of the calories! A great go-to dinner and totally customizable with chicken veggies, etc.$

I was craving this creamy sun-dried tomato goodness so badly last week that I whipped it up on Saturday which was a bonus so Patrick could actually eat it fresh (as opposed to 99% of the time, I cook and photograph during the day so Patrick hardly ever gets straight-off-the-stove-food). But as the velvety pasta glided down his throat, my lived-in-Italy-for-2-years pasta critic couldn’t stop gushing its praises. And it took me less than 20 minutes. And its lightened up!

The base of the flavorful sauce is sauteed sun-dried tomatoes, garlic and a dash of red pepper flakes. The aroma alone will make you drool.

Sprinkle in some flour, whisk in some chicken broth and milk and the perfect rainbow of Italian spices, then stir in your freshly grated Parmesan cheese and mozzarella cheese…

And finally bathe your fettuccine in the creamy comforting goodness…

And prepare for your eyes to roll back in your head as you slurp the velvety noodles.

And prepare to crave this Lightened Up Sun-Dried Tomato Fettuccine Alfredo long after your last twirled forkful.

Hello comfortlicoius…

Looking for more easy Italian pasta recipes?

Lightened Up Sundried Tomato Fettuccine Alfredo

Prep Time

5 minutes

Cook Time

12 minutes

Servings

Ingredients

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

Garnish (optional)

freshly grated Parmesan
fresh basil

Prep Time

5 minutes

Cook Time

12 minutes

Servings

Ingredients

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

Garnish (optional)

freshly grated Parmesan
fresh basil

Instructions

Cook fettuccine in salted water according to package directions. Strain and set aside.
Meanwhile, heat 2 tablespoons sundried tomato oil over medium heat in a large pan. Add sundried tomatoes, garlic and red pepper flakes and saute for one minute. Sprinkle in flour and continue to cook for 2 minutes, stirring constantly.
Turn heat to low and stir in chicken broth. Whisk cornstarch with milk and add to pan along with tomato paste, basil, parsley, onion powder, oregano, salt and pepper. Bring sauce to a simmer and continue to cook and stir until sauce is thickened (but not overly thick), approximately 5 minutes.
Reduce heat to low and stir in cream cheese until melted, followed by Parmesan cheese until melted. Keep heat on low until fettuccine is done cooking, then stir in mozzarella cheese until melted then fettuccine until evenly coated.
Taste and season with additional salt, pepper and/or red pepper flakes to taste. Garnish with freshly grated Parmesan Cheese, and fresh basil if desired (optional).

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