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Categories:
margarine garlic flour milk cream cheese Parmesan cheese hot fettuccine parsley freshly ground pepper
Viewed: 41 - Published at: 4 years agoIngredients
- 1 Tbsp. margarine
- 2 small cloves garlic, minced
- 1 Tbsp. all-purpose flour
- 1 1/3 c. skim milk
- 2 Tbsp. light process cream cheese product
- 1 1/4 c. grated Parmesan cheese, divided (2 1/2 oz.)
- 4 c. hot fettuccine, cooked without salt or fat
- 2 tsp. chopped fresh parsley
- freshly ground pepper
Method
- Melt margarine in a saucepan over medium heat.
- Add garlic; saute 1 minute.
- Stir in flour.
- Gradually add milk, stirring with a wire whisk until blended; cook 8 minutes or until thickened and bubbly, stirring constantly.
- Stir in cream cheese; cook 2 minutes.
- Add 1 cup Parmesan cheese, stirring constantly until it melts.
- Pour over hot, cooked fettuccine; toss well to coat.
- Top with remaining 1/4 cup Parmesan cheese, fresh parsley and pepper. Yield: 4 servings (serving size 1 cup).
