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Light Fettuccine Alfredo Recipe

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This recipe for Light Fettuccine Alfredo, by , is from Ogert Ainos & Baba Juice, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Garrison
Added: Tuesday, August 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 T. butter
2 garlic cloves, minced
1 T. flour
1 1/3 c. 1% milk
1 1/4 c. (5oz) grated Parmesan cheese
2 T. low fat cream cheese
1/2 t. salt
4 c. hot cooked fettuccine (8 oz. uncooked)
2 t. chopped flat leaf parsley

Directions:
Directions:
Melt butter in a medium saucepan over medium heat. Add garlic and cook 1 minute, stirring frequently. Stir in flour. Gradually add milk, stirring with a whisk. Cook 6 minutes or until mixture thickens, stirring constantly. Add 1 c. Parmesan cheese, cream cheese, and salt, stirring with a whisk until cheeses melt. Toss with hot pasta. Sprinkle with remaining 1/4 c. Parmesan cheese and chopped parsley.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
399 calories
13.5 grams fat

 

 

 

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