1 lb uncooked fettuccine
2 cups whole milk
1 tablespoon all-purpose flour
1/4 teaspoon salt
Dash freshly ground black pepper
Dash ground red pepper (cayenne)
2 tablespoons butter
2 teaspoons finely chopped garlic
2 oz 1/3-less-fat cream cheese (Neufchâtel)
2/3 cup grated Parmesan or Romano cheese
2 tablespoons chopped fresh parsley
~ Cook fettuccine as directed on package, omitting salt.
~Drain; return to saucepan. Cover to keep warm; set aside.
~Meanwhile, in medium bowl, stir milk, flour, salt, black pepper and red pepper with wire whisk until smooth. In 2-quart saucepan, melt butter over medium-low heat. Add garlic; cook 1 minute, stirring constantly (do not burn). With wire whisk, stir milk mixture into butter mixture in saucepan. Cook and stir over medium heat 6 to 8 minutes or until mixture thickens and boils.
~ Stir in cream cheese until melted. Stir in Parmesan cheese until melted. Pour over fettuccine; toss to coat. Sprinkle with parsley.
Calories 330 (Calories from Fat 110);
Total Fat 12g (Saturated Fat 6g, Trans Fat 0g);
Total Carbohydrate 42g (Dietary Fiber 2g, Sugars 4g);
% Daily Value
Vitamin A 8%;
Vitamin C 0%;