Low-Fat Fettuccine Recipe

4.5 2 2
Low-Fat Fettuccine Recipe
Low-Fat Fettuccine Recipe photo by Taste of Home
Publisher Photo

Low-Fat Fettuccine Recipe

Read Reviews
4.5 2 2
Publisher Photo
This family favorite takes just minutes to prepare. The fettuccine dish has a delightful combination of noodles, ham, cheese and vegetables in a creamy sauce. —Andrea Buchmann, Orlando, Florida
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 12 ounces fettuccini
  • 1 cup low-sodium chicken broth
  • 2 garlic cloves, minced
  • 1 cup quartered mushrooms
  • 1/2 cup thinly sliced green onions
  • 4 ounces fat-free cream cheese, cubed
  • 4 ounces low-fat fully cooked ham, cubed
  • 1 cup quartered cherry tomatoes
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon white pepper

Directions

Cook the fettucine according to package directions. In a saucepan over medium heat, bring broth and garlic to a boil. Add mushrooms and onions; reduce heat. Simmer, uncovered, for 3-5 minutes or until the mushrooms are tender. Add cream cheese and ham; cook and stir until cheese is melted. Add tomatoes; heat through. Remove from the heat; stir in Parmesan cheese and pepper. Rinse and drain fettuccine; top with the sauce. Yield: 5 servings.
Originally published as Low-Fat Fettuccine in Taste of Home August/September 1997, p8

Nutritional Facts

1/2 cup: 118 calories, 5g fat (0 saturated fat), 22mg cholesterol, 648mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 13g protein. Diabetic Exchanges: 1-1/2 lean meat, 1 vegetable.

  • 12 ounces fettuccini
  • 1 cup low-sodium chicken broth
  • 2 garlic cloves, minced
  • 1 cup quartered mushrooms
  • 1/2 cup thinly sliced green onions
  • 4 ounces fat-free cream cheese, cubed
  • 4 ounces low-fat fully cooked ham, cubed
  • 1 cup quartered cherry tomatoes
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon white pepper
  1. Cook the fettucine according to package directions. In a saucepan over medium heat, bring broth and garlic to a boil. Add mushrooms and onions; reduce heat. Simmer, uncovered, for 3-5 minutes or until the mushrooms are tender. Add cream cheese and ham; cook and stir until cheese is melted. Add tomatoes; heat through. Remove from the heat; stir in Parmesan cheese and pepper. Rinse and drain fettuccine; top with the sauce. Yield: 5 servings.
Originally published as Low-Fat Fettuccine in Taste of Home August/September 1997, p8

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Reviews forLow-Fat Fettuccine

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MY REVIEW
cosborne1234 User ID: 7441748 47337
Reviewed Jan. 20, 2014

"I made this using cooked chicken instead of ham. I also doubled the sauce. It isn't very creamy but it has good flavorand is easy to make."

MY REVIEW
Donalee2 User ID: 1654265 48605
Reviewed May. 31, 2010

"I MADE THIS FOR LUNCH. I DIDN'T PUT IN THE TOMATOES BECAUSE I DIDN'T HAVE ANY BUT I DID PUT IN SOME ASPARAGUS. I ALSO USED NEUFACHATEL CHEESE FOR THE CREAM CHEESE. AND I JUST USED A SMALL CAN OF MUSHROOMS. I DIDN'T PUT THE HAM IN THIS TIME BUT I WILL DO THAT NEXT TIME. WE THOUGHT IT WAS DELICIOUS. I HAVE BEEN LOOKING FOR A LOWER FAT RECIPE FOR FETTUCCINI AND THIS IS THE ONE. THANKS"

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