Fettuccine Alfredo
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Fettuccine Alfredo
YIELD Makes 4 servings
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INGREDIENTS
| 2 | teaspoons margarine |
| 3 | cloves garlic, finely chopped |
| 4‑1/2 | teaspoons all-purpose flour |
| 1‑1/2 | cups fat-free (skim) milk |
| 1/2 | cup grated Parmesan cheese |
| 3‑1/2 | teaspoons Neufchâtel cheese |
| 1/4 | teaspoon white pepper |
| 4 | ounces uncooked fettuccine, cooked without salt, drained and kept hot |
| 1/4 | cup chopped fresh parsley |
PREPARATION:
- Melt margarine in medium saucepan. Add garlic. Cook and stir 1 minute. Stir in flour. Gradually stir in milk. Cook until sauce thickens, stirring constantly. Add cheeses and pepper; cook until melted. Serve on fettuccine; top with parsley.
This recipe appears in:
Italian
NUTRITIONAL INFORMATION:
| Serving Size: | 1/4 of total recipe |
| Sodium | 344 mg |
| Protein | 14 g |
| Fiber | 1 g |
| Carbohydrate | 27 g |
| Cholesterol | 18 mg |
| Saturated Fat | 4 g |
| Total Fat | 9 g |
| Calories from Fat | 33 % |
| Calories | 242 |
DIETARY EXCHANGE:
| Fat | 1/2 |
| Meat | 1/2 |
| Milk | 1/2 |
| Starch | 2 |
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