Fettuccine Alfredo

Yield: 4 servings (serving size: 1 cup)

Ingredients

• 1  tablespoon  butter
• 2  garlic cloves, minced
• 1  tablespoon  all-purpose flour
• 1 1/3  cups  1% low-fat milk
• 1 1/4  cups  (5 ounces) grated fresh Parmigiano-Reggiano cheese, divided
• 2  tablespoons  1/3-less-fat cream cheese
• 1/2  teaspoon  salt
• 4  cups  hot cooked fettuccine (8 ounces uncooked pasta)
• 2  teaspoons  chopped fresh flat-leaf parsley
• Cracked black pepper

Preparation

Melt butter in a medium saucepan over medium heat. Add garlic; cook 1 minute, stirring frequently. Stir in flour. Gradually add milk, stirring with a whisk. Cook 6 minutes or until mixture thickens, stirring constantly. Add 1 cup Parmigiano-Reggiano, cream cheese, and salt, stirring with a whisk until cheeses melt. Toss sauce with hot pasta. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano cheese and chopped parsley. Garnish with black pepper, if desired. Serve immediately.

Nutritional Information

Calories:

399 (30% from fat)

Fat:

13.5g (sat 8g,mono 3.4g,poly 1.1g)

Protein:

21.3g

Carbohydrate:

48.9g

Fiber:

2g

Cholesterol:

34mg

Iron:

2.1mg

Sodium:

822mg

Calcium:

451mg