Fettuccine Alfredo I

Description

From Lois Flack – Cyberealm BBS (315)786-1120, Watertown, NY

• Yield: 4 servings (serving size: 1 cup)

Ingredients

• 1 tbsp margarine
• 2 small cloves garlic, minced
• 1 tbsp all-purpose flour
• 1⅓ cups skim milk
• 2 tbsp light process cream cheese-product
• 1¼ cups (2 ½ oz.) grated fresh Parmesan cheese, divided
• 4 cups hot cooked fettuccine, cooked without salt or fat
• 2 tsp chopped fresh parsley
• freshly ground pepper

Procedures

1. Melt margarine in a saucepan over medium heat.
2. Add garlic; sauté 1 minute.
3. Stir in flour.
4. Gradually add milk, stirring with a wire whisk until blended; cook minutes or until thickened and bubbly, stirring constantly.
5. Stir in cream cheese, cook 2 minutes.
6. Add 1 cup Parmesan cheese, stirring constantly until it melts.
7. Pour over hot cooked fettuccine; toss well to coat.
8. Top with remaining ¼ cup parmesan cheese, fresh parsley, and pepper.

Nutritional information

• calories 345 (25% from fat)
• protein 16.8 g
• fat 9.7 g (sat 4.4 g, mono 2.7 g, poly 1.4 g)
• fiber 2.3 g
• carbohydrates 46.7 g
• cholesterol 18 mg
• iron 2.3 mg
• sodium 401 mg
• calcium 333 mg