"Healthified" Fettuccine Alfredo Source: eatbetteramerica.com Course: Main Cuisine: Italian Food Group: Pasta Serves: 8 |
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Ingredients
1 pound(s) uncooked fettuccine |
2 cup(s) whole milk |
1 tablespoon(s) all-purpose flour |
1/4 teaspoon(s) salt |
dash freshly ground black pepper |
dash ground red pepper (cayenne) |
2 tablespoon(s) butter |
2 teaspoon(s) finely chopped garlic |
2 ounce 1/3 less fat cream cheese |
2/3 cup(s) grated parmesan or romano cheese |
2 tablespoon(s) chopped fresh parsley |
Instructions
Cook fettuccine as directed on package, omitting salt. Drain:return to saucepan. Cover to keep warm: set aside. Meanwhile, in medium bowl, stir milk,flour,salt,black pepper and red pepper with wire whisk until smooth. In 2 quart saucepan,melt butter over medium-low heat.Add garlic;cook 1 minute,stirring constantly.With wire whisk,stir milk mixture into butter mixture in saucepan. Cook and stir over medium heat 6-8 minutes or until mixture thickens and boils. Stir in cream cheese until melted. Stir in Parmesan cheese until melted. Pour over fettuccine;toss to coat. Sprinkle with parsley. |
Notes:I added steamed veggies to this and it was wonderful. |