Low-Fat Fettuccine Alfredo

Debbie Martell March 26, 2007

Ingredients

• 1 tbsp butter
• 2 cloves garlic
• 1 tbsp all-purpose flour
• 1 1/2 cups 1% milk
• 1/2 tsp salt
• 2 tbsp lite cream cheese
• 4 cups fettucine (cooked)
• 2 tsp parsley
• 1 pinch salt
• 1 pinch pepper
• 6 oz Parmigiano Reggiano

Preparation

1. Cook 4 cups of fettuccine pasta as directed on the package.
2. Melt 2 tablespoons of butter in a large saucepan over medium heat.
3. Dice 2 cloves of garlic, add to the pan, and cook for 30 seconds (stir constantly).
4. Gradually add 1 1/2 cups of 1% milk into the saucepan until mixture thickens. Be sure to whisk constantly.
5. Add 1 cup of grated Parmigiano Reggiano, 2 tablespoons of lite cream cheese, and 1/2 teaspoon of salt.
6. Stir until cheese melts.
7. Toss with hot pasta.
8. Garnish with remaining grated cheese and 2 teaspoons of chopped parsley.

Tags: Food, Dinner, Cooking, Recipes

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