Fettuccine Alfredo #2
Yield
4 servingsPrep
25 minCook
12 minReady
37 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
margarine
|
|
| 2 | cloves |
garlic
small, minced |
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 ⅓ | cups |
milk, skim
|
|
| 2 | tablespoons |
cream cheese (reduced-fat)
|
|
| 1 ¼ | cups |
Parmesan cheese
(2 1/2 oz.) grated fresh, divided |
|
| 4 | cups |
pasta, fettuccine
hot, cooked without salt or fat |
*
|
| 2 | teaspoons |
parsley leaves
fresh, chopped |
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
margarine
|
|
| 2 | cloves |
garlic
small, minced |
|
| 15 | ml |
all-purpose flour
|
|
| 315 | ml |
milk, skim
|
|
| 3E+1 | ml |
cream cheese (reduced-fat)
|
|
| 296 | ml |
Parmesan cheese
(2 1/2 oz.) grated fresh, divided |
|
| 946 | ml |
pasta, fettuccine
hot, cooked without salt or fat |
*
|
| 1E+1 | ml |
parsley leaves
fresh, chopped |
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Melt margarine in a saucepan over medium heat.
Add garlic; sauté 1 minute.
Stir in flour.
Gradually add milk, stirring with a wire whisk until blended; cook until thickened and bubbly, stirring constantly.
Stir in cream cheese, cook 2 minutes.
Add 1 cup of the Parmesan cheese, stirring constantly until it melts. Pour over hot cooked fettuccine; toss well to coat. Top with remaining ¼ cup of Parmesan cheese, fresh parsley, and pepper.
