Fettccine alfredo
4 servings
Ingredients
| Quantity | 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 | ||
Directions
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.