Fettuccine Alredo

1 tablespoon butter
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 ⅓ cups 1% low fat milk
1 ¼ cups grated fresh cheese; Parmigiano-Reggiano Cheese, divided
2 tablespoons ⅓ less-fat cream cheese
½ teaspoon salt
4 cups hot cooked fettuccine (8 ounces uncooked pasta)
2 teaspoons chopped fresh flat-leaf parsley
Cracked black pepper

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 wisk. Cook 6 minutes or until mixture has thickened, stirring constatly. Add 1 cup Parmigiano-Reggiano, cream cheese, and salt, stirring with a wisk until cheeses melt. Toss sauce with pasta. Sprinkle with 1/4 cup Parmigiano-Reggiano cheese and parsley. Garnish with black pepper if desired. Serve immediately.


Calories 399 (30% from fat)
Fat 13.5g (sat 8g, mono 3.4g, poly 1.1g)
Protein 21.3g
Carb 48.9g
Fiber 2g
Chol 34mg
Iron 2.1mg
Sodium 822mg
Calc 451 mg

Serves: 4