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Lightened Up Sun-dried Tomato Fettuccine Alfredo

Creamy, lighter fettuccine with sun-dried tomatoes and a tangy tomato-parmesan sauce.
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Servings: 6 servings

Ingredients

  • 16 oz fettuccine noodles
  • 2 tablespoons oil from sun-dried tomatoes from jar
  • 1/2 cup sun-dried 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 low-fat preferred
  • 1 tablespoon cornstarch
  • 1 tablespoon tomato paste
  • 1/2 teaspoon dried basil plus dried parsley, onion powder, and salt (each 1/2 tsp total)
  • 1/4 teaspoon dried oregano and black pepper (each 1/4 tsp)
  • 2 oz reduced-fat cream cheese ⅓ less fat, cubed
  • 3/4 cup freshly grated Parmesan
  • 1/3 cup shredded mozzarella
  • freshly grated Parmesan for garnish
  • fresh basil for garnish

Instructions

  • Bring a large pot of salted water to a boil and cook the fettuccine according to package directions; drain and keep warm.
  • While the pasta cooks, heat 2 tablespoons of the sun-dried tomato oil in a large skillet over medium heat.
  • Add the drained, chopped sun-dried tomatoes, minced garlic, and red pepper flakes and sauté about 1 minute until fragrant.
  • Sprinkle in 2 tablespoons flour and cook, stirring constantly, about 2 minutes to form a roux.
  • Reduce heat to low and slowly whisk in the chicken broth.
  • In a small bowl, whisk the cornstarch into the milk until smooth, then add to the skillet along with tomato paste, dried basil, dried parsley, onion powder, oregano, salt, and pepper.
  • Bring the sauce to a gentle simmer and cook, stirring, until slightly thickened, about 5 minutes.
  • Lower heat to low and stir in the cubed reduced-fat cream cheese until melted, then add the 3/4 cup Parmesan and stir until incorporated.
  • Stir in the shredded mozzarella until melted, then add the drained fettuccine and toss until the pasta is evenly coated with the sauce.
  • Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as desired, then serve topped with extra grated Parmesan and fresh basil.

Equipment

  • Large Pot
  • Large Skillet
  • Colander
  • Whisk
  • Measuring Cups and Spoons
  • Wooden spoon or spatula

Notes

  • Use the oil from the sun-dried tomato jar for extra flavor.
  • Drain and chop the sun-dried tomatoes well to distribute flavor.
  • Whisk cornstarch into milk before adding to avoid lumps.
  • Keep sauce on low heat when adding cheeses to prevent graininess.
  • Adjust red pepper flakes to control spiciness.