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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Fettuccine Alfredo - Lite Recipe

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This recipe for Fettuccine Alfredo - Lite is from The Cappella Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon margarine
2 small cloves garlic, minced
1 ⅓ cup skim milk
2 tablespoons light cream cheese
1 ¼ cups (2 ½ ounces) grated fresh Parmesan cheese, divided
4 cups hot cooked fetttuccine
2 teaspoons chopped fresh parsley
Freshly ground black pepper
Directions:
Directions:
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 i melts. Pour over fettuccine and toss to cover the pasta. Sprinkle remaining cheese and parsley over the top.


Note: sauce separates if reheated so plan to serve immediately.

 

 

 

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