Light Fettucine Alfredo

By Tamipri

Ingredients

• 1 Tb. butter
• 2 garlic cloves, minced
• 1 Tb. all-purpose flour
• 1 1/3 c. 1% low-fat milk
• 1 1/4 c. (5 oz.) grated fresh Pamigiano-Regiano cheese, divided
• 2 Tb. 1/3-less-fat cream cheese
• 1/2 tsp. salt
• 4 c. hot cooked fettucine, 8 oz. uncooked pasta
• 2 tsp. chopped fresh flat-leaf parsley
• opt. cracked black pepper

Details

Servings 4

Preparation

Step 1

1. Melt 1 Tb. butter in a medium saucepan over medium heat. Add minced garlic; and cook for 1 minute, stirring frequently. Stir in flour. Gradually add milk, stirring with a whisk. Cook for 6 minutes or until mixture thickens, stirring constantly. Add 1 c. Parmigiano-Reggiano, cream cheese, and salt, stirring constantly with a whisk until the cheeses melt. Toss sauce with hot pasta. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano cheese and chopped fresh parsley. Garnish with cracked black pepper, if desired. Serve pasta immediately.


Each serving=399 calories