Fettuccine Alfredo with Asparagus (Low-Fat)

Fettuccine Alfredo with Asparagus (Low-Fat) is a lightened-up version of the classic creamy pasta dish. Made with tender fettuccine, crisp asparagus, and a silky low-fat Alfredo sauce, it offers indulgent flavor with fewer calories. Packed with fiber, protein, and vitamins, this wholesome meal provides a perfect balance of comfort and nutrition — ideal for a healthy yet satisfying lunch or dinner.

Ingredients

• 2/3 Cup Grated Parmesan Cheese
• 1/2 Tsp Salt, 1/4 Tsp Black Pepper
• 1½ Cups Skim Milk (Or 1% Milk)
• 1½ Tbsp All-purpose Flour
• 8 Oz Whole-wheat Fettuccine ( Linguine) & 2 Tsp Olive Oil/Butter & Neufchâtel
• 2½ Cups Asparagus, Trimmed And Cut Into 1–2 Inch Pieces (About 1 Bunch)
• Handful Of Arugula Or Baby Spinach, Chopped (For Garnish, Optional)
• 1/2 Cup Red Onion, Finely Chopped 1 Clove Roasted Garlic, Mashed

Directions

1. Cook Pasta & Asparagus: Boil Fettuccine In A Large Pot Of Water According To Package Directions. During The Last 2 Minutes Of Pasta Cooking, Toss The Asparagus Pieces Into The Boiling Water With The Pasta. (This Blanches The Asparagus Until Just Crisp-tender.) Drain Pasta And Asparagus Together And Set Aside. Reserve A 1/2 Cup Of The Starchy Pasta Cooking Water.
2. Sauté Aromatics: In The Empty Pasta Pot (Or A Skillet), Heat Olive Oil Over Medium Heat. Add Chopped Red Onion And Sauté ~5 Minutes Until Soft. Stir In The Roasted Garlic Mash (Or Minced Fresh Garlic) And Cook 1 Minute.
3. Prepare Base Mixture , Create Roux, Begin Thickening: Whisk Flour Into Milk Until Smooth. Add To Pot With Onions/garlic. Heat Until Thickening (3-4 Mins). Stir In Cream Cheese Until Melted
4. Add Cheese, Season & Adjust Consistency: When Sauce Is Smooth, Stir In 1/2 Cup Grated Parmesan. Add Salt And Pepper. Sauce Should Coat The Back Of A Spoon
5. - If Too Thick, Whisk In Reserved Pasta Water.
6. Combine Pasta: Add The Drained Fettuccine And Asparagus To The Sauce. Toss Well To Coat Everything In The Creamy Sauce. Warm Over Low Heat For 1–2 Minutes, Gently Stirring (Do Not Boil).
7. Serve: Divide The Alfredo Pasta Into 4 Portions. Top Each With A Sprinkle Of The Remaining Parmesan (About 1 Tbsp Each) And A Little Fresh Arugula Or Spinach For Color. Serve Immediately While Hot.