| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Fettucine |
| 1 |
tb |
Margarine |
| 2 |
|
Cloves garlic; minced |
| 1 |
tb |
Flour |
| 1 1/4 |
c |
Milk; skim |
| 3 |
tb |
Light cream cheese; softened |
| 3/4 |
c |
Grated Parmesan cheese |
| 2 |
ts |
Chopped fresh parsley |
| 1/2 |
ts |
Black pepper |
| 1/8 |
ts |
Crushed red pepper |
INSTRUCTIONS
1. Cook pasta according to package directions, but do not add salt. Drain
in a colander.
2. While pasta is cooking, in a medium saucepan, melt margarine over medium
heat. Add garlic; cook, stirring, for 1 minute. Stir in flour and cook for
1 minute. Whisk in milk until blended. Cook, whisking constantly, until
thickened,a bout 7 minutes. Stir in cream cheese; cook for 2 minutes. Stir
in Parmesan until blended.
3. Place pasta on a large serving platter. Pour sauce over pasta; toss to
coat. Sprinkle pasta with parsley, black pepper, and red pepper flakes.
NOTES : Calories: 539.8 (19% from fat) Fat: 12.3g Cholesterol: 22mg
Carbohydrate: 92.1g Fiber: 2.9g Sodium: 493mg
Recipe by: Healthy Meals in Minutes
Posted to EAT-LF Digest by "Wildrose" <esordliw@pacbell.net> on Sep 27,
1998, converted by MM_Buster v2.0l.
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