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Categories:
margarine clove garlic milk flour cream cheese Parmesan cheese spinach fettuccine salt peas freshly ground pepper
Viewed: 34 - Published at: 9 years agoIngredients
- 2 teaspoons reduced-calorie margarine
- 1 small clove garlic, minced
- 1/2 cup plus 2 tablespoons skim milk
- 1 1/2 teaspoons all-purpose flour
- 1 tablespoon light process cream cheese product
- 1/4 cup plus 2 teaspoons freshly grated Parmesan cheese, divided
- 2 ounces fettuccine, uncooked
- 2 ounces spinach fettuccine, uncooked
- 1/3 cup diced cooked reduced-fat, low-salt ham
- 1/4 cup frozen English peas, thawed
- Freshly ground pepper
Method
- Melt margarine in a small saucepan over medium-high heat. Add garlic; saute until tender. Combine milk and flour, stirring until smooth. Add to garlic mixture; cook over medium heat, stirring constantly, 6 to 8 minutes or until slightly thickened. Stir in cream cheese and 1/4 cup Parmesan cheese; cook, stirring constantly, 2 minutes or until cheeses melt.
- Cook pastas according to package directions, omitting salt and fat; drain. Place pasta in a serving bowl. Add cheese mixture, ham, and peas; toss gently. Sprinkle with remaining 2 teaspoons Parmesan cheese and pepper. Serve immediately.
