Creamy Alfredo sauce poured over hot cooked linguine may feel very indulgent, but it can be Weight Watchers friendly if prepared correctly. Pair this Linguine Alfredo with some lean protein and/or some vegetables to bulk it up and pack in some extra protein and fiber. You get six servings with this recipe, but it reheats well so if you eat it the next day as leftovers you change it up by adding different foods with it. Here are a just a couple of suggestions of foods that would go great with this recipe…

You can bulk up your Linguine Alfredo with these smart options:

• 1 pound grilled chicken: adds 1 more WW SP per serving
• Steamed broccoli: adds 0 WW SP per serving
• 1 pound Shrimp: adds 0 WW SP per serving

What do you like to eat with your Linguine Alfredo?

I would love to hear your ideas.
Drop us a comment at the bottom of this post and share your thoughts.  ↓

Can you eat pasta on Weight Watchers?

Yes. Well, sort of. Everything in moderation. I try not to use starchy noodles too much on MPM unless I feel like it really helps a dish, like with our Chicken Marsala recipe and our Shrimp Scampi with Orzo (two of my absolute favorite recipes on this blog, to date). Linguine, by itself, is not super low in smart points, but there is a way to make it work into your diet from time to time and still stick to your WW plan. This is great news for anyone who just craves some good old pasta. One of the things that WW members love about Weight Watchers is that no foods are forbidden. Pasta included.

I wanted to try to find a way to create an Alfredo dish that was low in smart points. Then I found an “Herbed Alfredo Sauce” recipe randomly in a Pillsbury magazine from 2005, and I thought I could tweak it and make it work. By cutting back on a few things, using fat-free evaporated milk, and keeping portions under control, one serving of this pasta dish is 7 Weight Watcher smart points.

Do you love pasta with Alfredo sauce? If you do, this is a recipe you are going to want to try…

…but before you do, if you haven’t already checked out our new eCookbook you should definitely do that here, and then come back to this recipe.  (Just a reminder that the $10.99 price using coupon code MPM1099 will end in less than one week, so get your copy now! The MPM1099 coupon code expires August 5, 2017)

Here is what you need for this pasta dish:

6 ounces uncooked linguine
1 tablespoon butter
1 teaspoon olive oil
3 minced garlic cloves
1 red bell pepper
1/3 cup sliced green onions (about 5)
1/3 cup fresh parsley
2 tablespoons flour
1 (12 ounce) can fat-free evaporated milk
1/4 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt
3 tablespoons Parmesan cheese

Here is what you do:

In a large pan, cook linguine according to the directions on the package.

Meanwhile, in a large skillet, melt butter with oil. Add garlic and cook one minute.

Chop bell pepper and parsley. Slice green onion. Stir bell pepper, onions, parsley and flour into the butter, stirring for about one minute.

Stir in milk and heat to boiling. Cook 6-8 minutes, or until thickened, stirring occasionally.

Mix in the basil, oregano, and salt into the creamy linguine sauce.

Once the pasta is cooked, drain the linguine.

Plate 6 plates with 1/2 cup linguine and top with 1/3 cup sauce. Sprinkle each with 1/2 tablespoon Parmesan cheese.

Makes 6 servings.
One serving is 1/2 cup linguine, 1/3 cup sauce, and 1/2 tablespoon Parmesan cheese.
One serving is 7 WW SP.

Print Recipe

Linguine Alfredo

7 WW SP per serving.

Makes: 6 servings

Calories: 215

Author: Alisha Hughes

Ingredients

• 6 ounces linguine, uncooked
• 1 tablespoon butter
• 1 teaspoon olive oil
• 3 minced garlic cloves
• 1 red bell pepper
• 1/3 cup sliced green onions (about 5)
• 1/3 cup fresh parsley
• 2 tablespoons flour
• 1 (12 ounce) can fat-free evaporated milk
• 1/4 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 3 tablespoons Parmesan cheese

Instructions

• In a large pan, cook linguine according to the directions on the package.
• Meanwhile, in a large skillet, melt butter with oil. Add garlic and cook one minute.
• Chop bell pepper and parsley. Slice green onion. Stir bell pepper, onions, parsley and flour into the butter, stirring for about one minute.
• Stir in milk and heat to boiling. Cook 6-8 minutes, or until thickened, stirring occasionally.
• Mix in the basil, oregano, and salt into the creamy linguine sauce.
• Drain the linguine.
• Plate 1/2 cup linguine and top with 1/3 cup sauce. Sprinkle each with 1/2 tablespoon Parmesan cheese.

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