| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian, Low-cal, Low-fat |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Margarine |
| 2 |
sm |
Cloves garlic, minced |
| 1 |
tb |
All-purpose flour |
| 1 1/3 |
c |
Skim milk |
| 2 |
tb |
Light process cream cheese- product |
| 1 1/4 |
c |
(2 1/2 oz.) Grated fresh- parmesan cheese, divided |
| 4 |
c |
Hot cooked fettuccine, – cooked without salt or fat |
| 2 |
ts |
Chopped fresh parsley |
|
|
Freshly ground pepper |
INSTRUCTIONS
Melt margarine in a saucepan over medium heat. Add garlic; saut. 1 minute.
Stir in flour. Gradually add milk, stirring with a wire whisk until
blended; cook minutes or until thickened and bubbly, stirring constantly.
Stir in cream cheese, cook 2 minutes. Add 1 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.
A Message from our Provider:
“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”