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Categories:
butter garlic flour milk light cream cheese Parmesan cheese tomato flat leaf parsley Pasta fresh ground pepper
Viewed: 36 - Published at: 7 years agoIngredients
- 1 tablespoon butter, margarine can be used instead
- 2 small garlic cloves, minced
- 1 tablespoon all-purpose flour
- 1 13 cups skim milk
- 2 tablespoons light cream cheese
- 1 14 cups fresh parmesan cheese, freshly shredded, divided
- 14 cup sun-dried tomato, chopped (optional)
- 2 teaspoons flat leaf parsley, chopped
- pasta
- fresh ground pepper
Method
- Melt butter (or margarine, if desired) in a saucepan over medium heat.
- Add garlic, saute 1 minute.
- stir in flout.
- gradually add milk, stirring with a whisk until blended.
- cook 8 minutes until think and bubbly, stirring constantly.
- Add cream cheese; cook 2 minutes, stirring constantly.
- stir in Sundried tomatoes, if desired.
- Add 1 cup parmesan cheese, stirring constantly until cheese melts.
- Pour over pasta; toss well to coat.
- Sprinkle with remaining 1/4 cup parmesan cheese, parsley and pepper.
