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Categories:
margarine garlic flour milk light cream cheese Parmesan cheese fresh steamed vegetables hot cooked fettuccine parsley fresh ground pepper
Viewed: 18 - Published at: 8 years agoIngredients
- 1 Tbsp. margarine
- 2 small cloves garlic, minced
- 1 Tbsp. flour
- 1 1/3 c. skim milk
- 2 Tbsp. light cream cheese
- 1 1/4 c. grated fresh Parmesan cheese, divided
- 4 c. fresh steamed vegetables (broccoli, carrots, zucchini, peppers and mushrooms)
- 4 c. hot cooked fettuccine
- 2 tsp. chopped fresh parsley
- fresh ground pepper
Method
- Melt margarine in a saucepan over medium heat.
- Add garlic; saute 1 minute, 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.
- Mix vegetables and fettuccine. Pour cheese sauce over mixture; toss well to coat.
- Top with remaining 1/4 cup Parmesan cheese, fresh parsley and pepper.
- Makes 4 servings, each with 10 grams fat.
