Fettuccine Alfredo
Ingredients
1 tablespoon margarine
2 cloves garlic, minced
1 tablespoon all-purpose flour
1 1/3 cups skim milk
4 tablespoons non-fat cream cheese
2 tablespoons light cream cheese
1 1/4 cups freshly grated parmesan cheese, divided
4 cups hot cooked fettuccine
3 tablespoons chopped fresh parsley
freshly ground pepper to taste
2 cloves garlic, minced
1 tablespoon all-purpose flour
1 1/3 cups skim milk
4 tablespoons non-fat cream cheese
2 tablespoons light cream cheese
1 1/4 cups freshly grated parmesan cheese, divided
4 cups hot cooked fettuccine
3 tablespoons chopped fresh parsley
freshly ground pepper to taste
Methods/steps
Melt margarine in a saucepan over medium heat
Add garlic; saute 1 minute
Stir in flour
Gradually add milk, stirring with a wire whisk until blended; cook, stirring constantly, 8 minutes or until thickened and bubbly
Stir in cream cheese; cook 2 minutes
Add 1 cup Parmesan cheese, stirring constantly until it melts
Pour cheese mixture over hot cooked fettuccine; toss well to coat
Top with remaining 1/4 cup parmesan cheese, fresh parsley, and pepper
Add garlic; saute 1 minute
Stir in flour
Gradually add milk, stirring with a wire whisk until blended; cook, stirring constantly, 8 minutes or until thickened and bubbly
Stir in cream cheese; cook 2 minutes
Add 1 cup Parmesan cheese, stirring constantly until it melts
Pour cheese mixture over hot cooked fettuccine; toss well to coat
Top with remaining 1/4 cup parmesan cheese, fresh parsley, and pepper
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