|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|
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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