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Low fat Creamy Herbed White Sauce over Spaghetti

Ingredients
  • 1 1/2 cups low-fat (1%) milk
  • 1 cup fat-free chicken broth
  • 1 clove garlic
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 3 whole black peppercorns
  • 1 tablespoon margarine
  • 2 tablespoons unbleached flour
  • 1/8 teaspoon freshly ground black pepper
  • 8 ounces spaghetti cooked
Instructions

Bring milk, broth, garlic, bay leaf, thyme and peppercorns to a boil. Remove from heat. Cover and let stand for 15 minutes. Strain and discard spices. Melt margarine in a saucepan. Stir in flour and pepper; cook, stirring constantly, until mixture is bubbly, about one minute. Add milk mixture, whisking constantly. Remove from heat. Cover and let stand for two minutes. Return pan to medium-high heat and bring to a boil, whisking constantly. Reduce heat to medium-low. Simmer, stirring often, until the sauce has thickened and is smooth, 8 to 10 minutes. Serve over hot spaghetti. Makes 4 servings.

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