Fettuccine Alfredo (From Cooking Light) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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:
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:
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.
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