- Cook 4 cups of fettuccine pasta as directed on the package.
- Melt 2 tablespoons of butter in a large saucepan over medium heat.
- Dice 2 cloves of garlic, add to the pan, and cook for 30 seconds (stir constantly).
- Gradually add 1 1/2 cups of 1% milk into the saucepan until mixture thickens. Be sure to whisk constantly.
- Add 1 cup of grated Parmigiano Reggiano, 2 tablespoons of lite cream cheese, and 1/2 teaspoon of salt.
- Stir until cheese melts.
- Toss with hot pasta.
- Garnish with remaining grated cheese and 2 teaspoons of chopped parsley.
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Low-Fat Fettuccine Alfredo
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