Pasta With Light Alfredo Sauce


  • 1 lb. fettuccini or linguine, uncooked
  • 1 1/2 Tbsp. butter, melted
  • 3 garlic cloves, minced
  • 1 1/2 Tbsp. flour
  • 2 cup skim milk
  • Ad
  • 3 Tbsp. light cream cheese
  • 1/2 cup grated Parmesan cheese
  • 2 Tbsp. chopped fresh parsley


Cook pasta according to package directions; drain and keep warm. Meanwhile, in large saucepan, melt butter over low heat. Add garlic; cook and stir 30 seconds. Blend in flour; cook and stir 1 minute. Gradually whisk in milk. Cook and stir until mixture comes to a boil and thickens. Remove from heat; stir in cheeses and parsley until cheeses melt. Toss with fettuccini.

By Robin from Washington, IA


April 10, 20070 found this helpful

This is almost the way I make my sauce, but I use fat free half and half for the milk and omit the cream. Makes it so creamy you won't believe it's "light".

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