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
- 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
By guest (Guest Post) Flag
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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