Fettuccini Alfredo to Die For

I love a good pasta dish; any and every simple recipe including pasta become a staple in my diet during college. I found this easy recipe for a “healthier” spin on home made fettuccini alfredo from Money Saving Mom. Now, I’m not new here and I realize  fettuccini alfredo is not going to be the healthiest option in the world considering it’s creamy and cheesy as can be.


However, what I loved about this recipe is that it was that all the ingredients it called for I already had in the house. With one exception, the whole wheat fettuccini noodles. I did not have these on hand and my local Shop Rite didn’t either. I was pretty shocked to see a wide array of whole wheat noodles on the shelves, but none in the fettuccini variation.

Putting that aside, this recipe was delicious and easy, meeting my two top requirements perfectly. Not to mention, it doesn’t break the bank in the ingredients category, as I’m sure you could have guessed since the recipe comes from the thrifty site, Money Saving Mom.

fettucini-alfredo recipe


-80z whole wheat or spinach fettuccini 

-1 tablespoon minced garlic

-1 tablespoon butter

-1 1/2 tablespoons of flour

-1 1/2 cups skim milk

-1 cup Parmesean cheese

-2 tablespoons 1/3 the fat cream cheese

-1/2 teaspoon salt

-1/2 teaspoon pepper

-1 tablespoon fresh parsley (flakes will work if fresh not available)

 1. Cook the fettuccini as the directions state and drain.

2. In a mediums sauce pan, melt butter over medium heat. Add garlic and cook one to two minutes.

3. Stir in flour and add milk gradually, stirring constantly for while you add and for the next 5-6 minutes. 

4. Add Parmesean cheese, cream cheese, salt and pepper. Continue to stir as the cheese melts and the mixture becomes thick and creamy. 

5. Combine with pasta and stir, adding parsley as garnish and to taste.


Bon apetit!

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