Fettuccini Alfredo VI

Just as good as the cholesterol-laden original. Created for diabetics, but great for anyone trying to reduce their fat intake. For added flavor try using a garlic and herb Parmesan cheese blend and to increase fiber content use whole wheat pasta. Easily doubled for when you need more than 2 servings. Enjoy!

• Calories: 490 Calories

Ingredients

• ½ cup grated Parmesan cheese
• 1 ½ cups skim milk
• 2 teaspoons margarine
• ¼ cup chopped parsley
• 4 cloves garlic, minced
• 4 ounces dry fettuccine pasta
• 4 ½ teaspoons all-purpose flour
• 2 ounces Neufchatel cheese

Recipe Instructions

Step 1

In a large pot cook with boiling salted water cook fettuccini pasta until al dente. Drain.

Step 2

Meanwhile, in a large saucepan over medium-high heat melt margarine; add garlic and saute for one minute. Add flour, stirring constantly. Gradually whisk in milk, continue to stir until sauce thickens, about 5 to7 minutes. Add the Neufchatel cheese, grated Parmesan cheese, and ground black pepper. Cook until the cheese has completely melted.

Step 3

Serve Alfredo sauce over cooked and drained fettuccini noodles. Sprinkle the top with fresh parsley.