Ingredients for Lighter Lemon Alfredo Sauce
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cloves minced garlic
- 1/4 teaspoon red pepper flakes
- 1 cup low fat milk
- 4 ounces Neufchâtel cheese
- 1 cup grated Parmesan cheese, divided
- 1/2 cup shredded mozzarella cheese
- 1/2 cup chicken broth
- 2 tablespoons fresh lemon juice
- salt and freshly ground black pepper, to taste
- 1 pound cooked pasta
- fresh parsley or lemon zest, for garnish (optional)
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How to Make Lighter Lemon Alfredo Sauce
- Melt 2 tablespoons of butter and 1 tablespoon of olive oil in a small saucepan over medium heat. Add 2 cloves of minced garlic and 1/4 teaspoon of red pepper flakes. Sauté until garlic is lightly browned (about 1 minute).
- In a food processor, combine 1 cup of milk, 4 ounces of Neufchâtel cheese, and 1/2 cup of grated Parmesan cheese. Blend until completely smooth and creamy.
- Pour the cheese mixture into the saucepan with the garlic and oil. Stir constantly until the sauce is smooth and heated through.
- Stir in 1/2 cup of chicken broth and 2 tablespoons of fresh lemon juice.
- Season generously with salt and pepper to taste.
- Just before serving, stir in the remaining 1/2 cup of grated Parmesan cheese and 1/2 cup of shredded mozzarella cheese. Cook until melted and the sauce is well combined.
- Serve immediately over your favorite hot cooked pasta. Garnish with fresh parsley or lemon zest (optional).
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
10g
Fat
50g
Carbs
1g