Total Time
35mins
Prep 15 mins
Cook 20 mins

From Cooking Light's Five Star Recipes, this was one of a handful of Editor's Choice recipes. A lovely sauce for pasta that's much lighter than traditional alfredo. Recipe calls for light process cream cheese which is reduced-fat cream cheese in the little tub. I have used reduced-fat cream cheese in the block without a problem. Original recipe also calls for margarine but I have never use the stuff so have listed butter in the ingredient list. Fettucine should be cooked without salt or fat and kept hot until sauce is added.

Ingredients Nutrition

Directions

  1. Melt butter in saucepan over medium heat. Add garlic and saute 1 minute. Whisk in flour. Gradually add skim milk, stirring until blended. Cook, stirring constantly, 8 minutes or until thickened and bubbly.
  2. Stir in cream cheese; cook 2 minutes. Add 1 cup Parmesan, stirring constantly until melted.
  3. Pour sauce over hot cooked fettucine and toss to coat. Top with remaining 1/4 cup Parmesan, chopped parsley, and pepper.