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Fettuccine Alfredo #2

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YIELD

4 servings

PREP

25 min

COOK

12 min

READY

37 min

Ingredients

1 15
TABLESPOON ML MARGARINE
2 2
CLOVES CLOVES GARLIC
small, minced
1 15
TABLESPOON ML ALL-PURPOSE FLOUR
1 ⅓ 315
CUPS ML MILK, SKIM
2 3E+1
1 ¼ 296
CUPS ML PARMESAN CHEESE
(2 1/2 oz.) grated fresh, divided
4 946
CUPS ML PASTA, FETTUCCINE
hot, cooked without salt or fat *
2 1E+1
TEASPOONS ML PARSLEY LEAVES
fresh, chopped
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 128g (4.5 oz)
Amount per Serving
Calories 424 29% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 32mg 11%
Sodium 577mg 24%
Total Carbohydrate 17g 17%
Dietary Fiber 2g 8%
Sugars g
Protein 47g
Vitamin A 7% Vitamin C 5%
Calcium 47% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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