Fettuccine Alfredo I

Description
From Lois Flack – Cyberealm BBS (315)786-1120, Watertown, NY
 * Yield: 4 servings (serving size: 1 cup)

Ingredients

 * 1 tbsp margarine
 * 2 small cloves garlic, minced
 * 1 tbsp all-purpose flour
 * 1⅓ cups skim milk
 * 2 tbsp light process cream cheese-product
 * 1¼ cups (2 ½ oz.) grated fresh Parmesan cheese, divided
 * 4 cups hot cooked fettuccine, cooked without salt or fat
 * 2 tsp chopped fresh parsley
 * freshly ground pepper

Directions

 * 1) Melt margarine in a saucepan over medium heat.
 * 2) Add garlic; sauté 1 minute.
 * 3) Stir in flour.
 * 4) Gradually add milk, stirring with a wire whisk until blended; cook minutes or until thickened and bubbly, stirring constantly.
 * 5) Stir in cream cheese, cook 2 minutes.
 * 6) Add 1 cup Parmesan cheese, stirring constantly until it melts.
 * 7) Pour over hot cooked fettuccine; toss well to coat.
 * 8) Top with remaining ¼ cup parmesan cheese, fresh parsley, and pepper.

Nutritional information

 * calories 345 (25% from fat)
 * protein 16.8 g
 * fat 9.7 g (sat 4.4 g, mono 2.7 g, poly 1.4 g)
 * fiber 2.3 g
 * carbohydrates 46.7 g
 * cholesterol 18 mg
 * iron 2.3 mg
 * sodium 401 mg
 * calcium 333 mg