Description:

A lower fat version of the recipe that is served in restaurants but just as tasty!

Source:

Cooking Light Five Star Recipes, Oxmoor House, 1996

Serves/Makes:4 (1 cup) servings

Ingredients

• 1 tbsp (15 ml) margarine
• 2 small cloves garlic, minced
• 1 T all-purpose flour
• 1-1/3 cups (325 ml) skim (non-fat) milk
• 2 tbsp (30 ml) light process cream cheese (Neufchatel)
• 1-1/4 cups (300 ml) freshly grated Parmesan cheese, divided
• 4 cups (950 ml) hot cooked fettuccine (cooked without salt or fat)
• 2 tsp (10 ml) chopped fresh parsley
• freshly ground pepper

Preparation

• Melt margarine in a saucepan over medium heat.
• Add minced garlic, and saute 1 minute.
• Stir in flour.
• Gradually add skim milk, stirring with a wire whisk until mixture is blended.
• Cook, stirring constantly, 8 minutes or until mixture is thickened and bubbly.
• Stir in cream cheese; cook 2 minutes.
• Add 1 cup (225 ml) Parmesan sheese, stirring constantly until Parmesan cheese melts.
• Pour sauce over hot cooked fettucine, and toss well to coat.
• Top fettucine with remaining 1/4 cup (60 ml) Parmesan cheese, chopped parsley, and pepper.

Comments

A great cookbook--the best of the first ten years of Cooking Light Magazine!