Guest guest Posted March 23, 2000 Report Share Posted March 23, 2000 * Exported from MasterCook * Fettuccine Alfredo Recipe By : Cooking Light, May 1994, page 72 Serving Size : 4 Preparation Time :0:21 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 product 1 1/4 cups grated fresh Parmesan cheese -- (2-1/2 ounces) divided 4 cups hot cooked fettuccine cooked without salt or fat 2 teaspoons chopped fresh parsley Freshly ground pepper Melt margarine in a saucepan over medium heat. Add garlic; saute 1 minute. Stir in flour. Gradually add milk, stirring with a wire whisk until blended; cook 8 minutes or until thickened and bubbly, stirring constantly. Stir in cream cheese, cook 2 minutes. Add 1 cup 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. Yield: 4 servings (serving size: 1 cup). - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 473 0 0 3274 0 0 0 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.