| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 2 |
sm |
Garlic Cloves; Minced |
| 1 |
tb |
All-Purpose Flour |
| 1 1/3 |
c |
Skim Mik |
| 2 |
tb |
Light Cream Cheese |
| 1 1/4 |
c |
Parmesan Cheese; Grated |
| 4 |
c |
Cooked Pasta; Fettuccine |
| 2 |
ts |
Chopped Fresh Parsley |
|
|
Ground Pepper |
INSTRUCTIONS
Melt margarine in a saucepan over medium heat. Add garlic; sauté 1 minute.
Stir in flour. Gradually add milk, stirring with a whisk until blended;
cook 8 miinutes or until thick 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 1/4 cup parmesan cheese, fresh parsley, and pepper.
Recipe by: Cooking Light Calender 1999
Posted to EAT-LF Digest by Sherilyn <sherilyn70@earthlink.net> on Jan 11,
1999, converted by MM_Buster v2.0l.
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