Low Fat Alfredo Sauce

By carvalhohm

Ingredients

• 1 Tbsp. butter
• 2 cloves garlic, minced
• 1 Tbsp. flour (you can omit this; it thickens without it)
• 1 1/3 cups low fat milk
• 3/4 cup grated Parmigiano-Reggiano cheese, divided
• 2 Tbsp. low fat cream cheese
• 4 cups hot cooked fettuccine (8 oz. uncooked pasta)
• 2 tsp. chopped fresh parsley
• Cracked black pepper, to taste

Details

Adapted from community.qvc.com

Preparation

Step 1

Melt butter in a medium saucepan over medium heat. Add garlic; cook 1 minute, stirring frequently. Stir in flour. Gradually add milk, stirring with a whisk. Cook 6 minutes or until mixture thickens, stirring constantly. Add 1/2 cup Parmigiano-Reggiano cheese, cream cheese, and salt, stirring with a whisk until cheeses melt. Toss sauce with hot pasta. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano cheese and chopped parsley. Garnish with black pepper, if desired. Serve immediately.

NUTRITIONAL INFORMATION
For 1 cup prepared: Calories--399

Note:

Store in the fridge.

Serving size: 1/2 cup pasta with 1/4 cup sauce.

Add sauteed mushrooms, onions and fresh steamed spinach.

Use a good Parmigiano-Reggiano cheese.