Fettuccine Alfredo (From Cooking Light)

Name: Fettuccine Alfredo (From Cooking Light)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon butter; 2 small garlic cloves, minced; 1 tablespoon flour; 1 1/3 cups skim milk; 2 tablespoons reduced-fat cream cheese; 1 1/4 cups fresh parmesan cheese, grated and divided; 4 cups cooked fettuccine; 2 teaspoons fresh parsley, chopped; fresh ground pepper

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Recipe by LonghornMama

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.

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READY IN: 35mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1

tablespoon butter
2

small garlic cloves, minced
1

tablespoon flour
1 ¹⁄₃

cups skim milk
2

tablespoons reduced-fat cream cheese
1 ¹⁄₄

cups fresh parmesan cheese, grated and divided
4

cups cooked fettuccine
2

teaspoons fresh parsley, chopped
fresh ground pepper

DIRECTIONS

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.
Stir in cream cheese; cook 2 minutes. Add 1 cup Parmesan, stirring constantly until melted.
Pour sauce over hot cooked fettucine and toss to coat. Top with remaining 1/4 cup Parmesan, chopped parsley, and pepper.

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