Sunday, January 6, 2013

Light Fettuccine Alfredo

Light Fettuccine Alfredo


1 Tbsp unsalted butter
2 garlic cloves, minced
1 Tbsp all-purpose flour
1 1/3 cups 1% low-fat milk
3/4 cup (3 oz) Parmesan cheese, finely shredded
2 oz 1/3 less-fat cream cheese
1/4 tsp salt
8 oz dry fettuccine
2 tsp flat leaf parsley, chopped
Freshly ground black pepper, to taste


Boil 3-4 quarts of water in a large pot. Add fettuccine and cool until al dente.

Meanwhile, melt butter in a saucepan over medium heat. Add garlic and cook just till fragrant, about 30 seconds, stirring frequently. 

Whisk in flour, then gradually whisk in milk, stirring constantly till mixture thickens, about 3-4 minutes. 

Add the Parmesan, cream cheese, and salt, stirring till cheese melts.

 Add hot, drained pasta and toss to distribute. Serve with a sprinkle of the parsley and black pepper.