Lightened Fettuccine Alfredo~

Adapted from Cooking Light


1 tablespoon butter

2 garlic cloves, minced

1 tablespoon flour (I used Wondra)

1 1/3 cups 1% low fat milk

1 1/4 cups Parmesan cheese

2 tablespoons 1/3 less fat cream cheese

1/2 teaspoon salt

8 ounces fettuccine, cooked and drained

2 teaspoons chopped flat leaf parsley

Freshly ground black pepper


Melt butter in a saucepan over medium heat.  Add garlic and cook just till fragrant, about a minute, stirring frequently.  Stir in flour, then gradually whisk in milk, stirring constantly till mixture thickens.  Add 1 cup of the Parmesan, cream cheese and salt, stirring till cheese melts.  Add hot pasta and toss.  Serve with a sprinkle of the remaining Parmesan, flat leaf parsley and black pepper to taste.

 

Serves 4.
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