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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 1/4 cup(s) (5oz) grated, fresh parmigiano-reggiano cheese, divided |
1 1/3 cup(s) 1% low-fat milk |
2 tablespoon(s) 1/3-less fat cream cheese |
1 tablespoon(s) all-purpose flour |
1 tablespoon(s) butter |
2 teaspoon(s) chopped flat-leaf parsley |
cracked black pepper |
2 clove(s) garlic, minced |
4 cup(s) hot cooked fettuccine (8oz uncooked) |
1/2 teaspoon(s) salt |
Directions:
1. Melt butter in a medium saucepan over medium heat. Add garlic, cook 1 minute, stirring frequently. Stir in flour. Gradually add milk, stirring with a whisk. Cook 6 minutes or until cheese melts. Toss sauce with hot pasta. Serve immediately. Garnish with parsley.
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