Fettuccine Alfredo
Fettuccine Alfredo
Cooking Light, JANUARY 2007
I wasn’t sure about this recipe. I think it needs just a little more Parmesan than called for and maybe a little more milk, though. The sauce was rather thick. Or maybe just a splash of FF half and half. It was rather tasty, and we served it with some LARGE shrimp that I sauteed with some garlic and olive oil. With a little salad, this meal turned out better than I thought.
Yield: 4
Fettuccine Alfredo
Ingredients
- 1 tablespoon margarine
- 2 small cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 1/3 cups skim milk
- 2 tablespoons light process cream cheese
- 1 1/4 cups freshly grated Parmesan cheese, divided
- 4 cups hot cooked fettuccine (cooked without salt or fat)
- 2 teaspoons chopped fresh parsley
- Freshly ground pepper
Instructions
- Melt margarine in a saucepan over medium heat. Add minced garlic, and saut 1 minute. Stir in flour. Gradually add skim milk, stirring with a wire whisk until mixture is blended. Cook, stirring constantly, 8 minutes or until mixture is thickened and bubbly.
- Stir in cream cheese; cook 2 minutes. Add 1 cup Parmesan cheese, stirring constantly until Parmesan cheese melts.
- Pour sauce over hot cooked fettuccine, and toss well to coat. Top fettuccine with remaining 1/4 cup Parmesan cheese, chopped parsley, and pepper.
D and I thought the sauce was too pasty and thick. Have a better one with spinach and bacon that we like better.