Low Fat Fettuccine Alfredo with Broccoli and Eggplant Medallions

Low Fat Fettuccine Alfredo with Broccoli and Eggplant Medallions

8 oz Fettuccini Noodles
4 cups Broccoli Florets
1 whole Eggplant
Spray Oil
Salt and Pepper to taste
1 T Butter
1 ½ T Flour
1 cup Fat Free Milk
¼ cup Fat Free Cream Cheese
¼ cup Parmesan Cheese
1 tsp Red Pepper Flakes
2 cloves Garlic


Cook the pasta according to package directions, strain and return to pot.
Roast the eggplant: slice into ¼” medallions, coat both sides with spray oil and season with salt and pepper. Roast at 400 for 15-20 minutes till tender.
Steam the broccoli.
Prepare the sauce by adding butter to sauce pan and melt. Add garlic and let simmer 1 minute. Add flour and whisk into a paste. Add milk slowly, stirring constantly to thicken and smooth out any clumps. Add cream cheese and Parmesan and season with salt and pepper.
Add cooked broccoli, red peppers and sauce to the fettuccine noodles and mix to evenly distribute the sauce.
Plate with 3 eggplant medallions on bottom, add ¼ pasta mixture. Top with more fresh Parmesan and serve.

Low Fat Fettuccine Alfredo Nutrition Facts

And in case you don’t believe me, here is the nutrition facts panel. A 2 cup serving of regular Fettuccine Alfredo would run you about 830 calories, 35 grams of fat, with 74% of your saturated fat for the day. If it’s so easy to make these few Low Fat swaps to cut calories by 70% and boost nutrition by 100%, why wouldn’t you? If you have reluctant family members, just don’t tell them. I don’t think they’ll notice.

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