Fettuccine Alfredo

Fettuccine Alfredo


  • 1 tablespoon margarine
  • 2 small cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 1-1/3 cups skim milk
  • 2 tablespoons light process cream cheese product
  • 1-1/4 cups (2-1/2 ounces) grated fresh Parmesan cheese, divided
  • 4 cups hot cooked fettuccine, cooked without salt or fat
  • 2 teaspoons chopped fresh parsley
  • Freshly ground pepper


4 SERVINGS:. 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).

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