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Fettuccini Alfredo

Source: Cooking Light Complete Cookbook






List of Ingredients



• 2 quarts water
  
• 8 ounces uncooked fettuccini
  
• 1 tablespoon stick margarine or butter
  
• 2 cloves garlic, minced
  
• 1 tablespoon all-purpose flour
  
• 1 1/3 cups fat-free milk
  
• 1 1/4 cups (5 ounces) grated fresh Parmesan cheese, divided
  
• 2 tablespoons tub-style light light cream cheese
  
• 2 teaspoons chopped fresh parsley
  
• freshly ground black pepper
  






Instructions



1. Bring water to a rolling boil in a Dutch oven. Add pasta; cook 10 minutes or until "al dente". Drain.
   
   
2. Melt margarine in pan over medium heat. Add garlic; saute 1 minute. Stir in flour. Gradually add milk, stirring with a whisk until blended; cook until thickened and bubbly (about 8 minutes), stirring constantly. Add 1 cup Parmesan cheese, stirring constantly until it melts.
   
3. Rinse pasta well with hot water. Set aside. Add cream cheese to pan; cook over low heat, stirring until it melts. Gradually add cheese sauce to melted cream cheese, stirring constantly.
   
   
4. Add cooked pasta to sauce mixture, tossing well. Spoon into serving dish; top with 1.4 cup Parmesan cheese, parsley, and pepper.
   
   
5. Yield: 4 servings (serving size: 1 cup). 386 cal, 11.5g fat, 19.9g pro, 49.5g carb, 23mg chol, 517mg sod.
   






Final Comments


Notes: For a smooth sauce the cream cheese needs to melt separately, and then be added to the white sauce.