fettccine alfredo
- Categories
- Pasta
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Butter |
| 2 smalls | Garlic Cloves; Minced |
| 1 tablespoon | All-Purpose Flour |
| 1⅓ cup | Skim Mik |
| 2 tablespoons | Light Cream Cheese |
| 1¼ cup | Parmesan Cheese; Grated |
| 4 cups | Cooked Pasta; Fettuccine |
| 2 teaspoons | Chopped Fresh Parsley |
| Ground Pepper |
Melt margarine in a saucepan over medium heat. Add garlic; sauté 1 minute.
Stir in flour. Gradually add milk, stirring with a whisk until blended; cook 8 miinutes or until thick and bubbly, stirring constantly. Stir in cream cheese; cook 2 minutes. Add 1 cup parmesan cheese, stirring constantly until it melts. Pour over hot cooked fettuccine; toss well to coat. top with ¼ cup parmesan cheese, fresh parsley, and pepper.
Recipe by: Cooking Light Calender 1999 Posted to EAT-LF Digest by Sherilyn <sherilyn70@...> on Jan 11, 1999, converted by MM_Buster v2.0l.
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