Lighter Fettuccini Alfredo


  • 12 ounces dry fettuccine pasta
  • 1 cup nonfat milk
  • 1/2 cup reduced fat margarine
  • 8 ounces Neufchatel cheese, cubed
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon onion salt
  • 1 cup grated Parmesan cheese


In a large pot of boiling salted water cook fettuccini until al dente. Drain.

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Combine milk, cubed Neufchatel cheese, butter or margarine, garlic powder, onion powder, minced garlic, and salt. Stir until smooth. Stir in grated Parmesan cheese and cook 2 to 3 minutes, or until blended.

Toss pasta with Alfredo sauce and serve warm.