Light Fettuccine Alfredo

(from erkeller’s recipe box)

Source: Cooking Light

Categories: Dinner, Pasta

Ingredients

  • 1 1/2 tablespoon butter
  • 3 garlic cloves, minced
  • 1 1/2 tablespoon all-purpose flour
  • 2 cups 1% low-fat milk
  • 1 3/4 cups (5 ounces) grated fresh Parmigiano Reggiano cheese, divided
  • 3 tablespoons 1/3-less-fat cream cheese
  • 3/4 teaspoon salt
  • 12 ounces uncooked pasta
  • 2 teaspoons chopped fresh flat-leaf parsley
  • Cracked black pepper

Directions

  1. Melt butter in a medium saucepan over medium heat. Add garlic; cook 1 minute, stirring frequently.

  2. Stir in flour. Gradually add milk, stirring with a whisk.

  3. Cook 6 minutes or until mixture thickens, stirring constantly.

  4. Add 1 cup Parmigiano-Reggiano, cream cheese, and salt, stirring with a whisk until cheeses melt.

  5. Toss sauce with hot pasta. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano cheese and chopped parsley.

  6. Garnish with black pepper, if desired. Serve immediately.

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