Fettuccini Alfredo

By Bostoncook

CL, 1994

Ingredients

• 1 tablespoon butter
• 2 small cloves garlic, minced
• 1 tablespoon flour
• 1 1/3 cups skim milk
• 2 tablespoons neufchatel cheese
• 1 1/4 cups parmesan cheese
• 4 cups fettucine, hot, cooked
• 2 teaspoons chopped fresh parsley

Details

Servings 4

Preparation

Step 1

1. Melt margarine in small saucepan over med heat. Add garlic; saute 1 minute. Stir in flour. Gradually add milk, stirring with a wire whisk until blended. Cook 8 mins or until thick and bubbly stirring constantly.

2. Stir in cream cheese, cook 2 minutes. Add 1 c Parmessan cheese, stirring constantly until it melts. Pour over hot cooked fettuccini, toss well to coat. Top with remaining 1/4 c Parmessan, fresh parsley and pepper.

Reallyl excellent, but doesn't reheat well.