Light Fettuccine Alfredo~

 
This post may be somewhat of a shocker to my devoted readers, but it's actually a healthier version of our favorite fat laden pasta dish.  Typically made of cream, butter, Parmesan and parsley, decadent Alfredo sauce is not for the calorie conscious. I made this lightened version first a few years back...and when nobody even noticed the changes, I knew it was a winner.

Light Fettuccine Alfredo...adapted from Cooking Light

1 tablespoon butter

2 garlic cloves, minced

1 tablespoon flour (I used Wondra)

1 1/3 cups 1% low fat milk

1 1/4 cups Parmesan cheese

2 tablespoons 1/3 less fat cream cheese

1/2 teaspoon salt

8 ounces fettuccine, cooked and drained

2 teaspoons chopped flat leaf parsley

Freshly ground black pepper


Melt butter in a saucepan over medium heat.  Add garlic and cook just till fragrant, about a minute, stirring frequently.  Stir in flour, then gradually whisk in milk, stirring constantly till mixture thickens.  Add 1 cup of the Parmesan, cream cheese and salt, stirring till cheese melts.  Add hot pasta and toss.  Serve with a sprinkle of the remaining Parmesan, flat leaf parsley and black pepper to taste.

Serves 4.


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