Fettuccine alfredo #2
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| * * * * * | ||
| 1 | tablespoon | Margarine |
| 2 | smalls | Cloves garlic, minced |
| 1 | tablespoon | All-purpose flour |
| 1⅓ | cup | Skim milk |
| 2 | tablespoons | Light process cream cheese- product |
| 1¼ | cup | (2 1/2 oz.) Grated fresh- parmesan cheese, divided |
| 4 | cups | Hot cooked fettuccine, - cooked without salt or fat |
| 2 | teaspoons | Chopped fresh parsley |
| Freshly ground pepper | ||
Directions
FROM LOIS FLACK
CYBEREALM BBS (315)786-1120
Melt margarine in a saucepan over medium heat.
Add garlic; saut‚ 1 minute. Stir in flour. Gradually add milk, stirring with a wire whisk until blended; cook minutes or until thickened and bubbly, stirring constantly. Stir in cream cheese, cook 2 minutes. Add 1 Parmesan cheese, stirring constantly until it melts. Pour over hot cooked fettuccine; toss well to coat. Top with remaining ¼ cup Parmesan cheese, fresh parsley, and pepper.
Yield: 4 Servings (serving size: 1 cup).
NUTRITIONAL INFORMATION: Calories..................345 (25% from fat) Protein..,................16⅘ g Fat.......................9.7 g (sat 4.4g, mono 2.7g, poly 1.4g) Fiber....................⅕.3 g Carbohydrates,............46.7 g Cholesterol...............18 mg Iron....................⅕.3 mg Sodium...................401 mg Calcium.................⅓ mg Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
Source: May 1994"Cooking Light" magazine