Light Fettuccine Alfredo

Original adapted from Cooking Light and That Skinny Chick Can Bake
I found it at Prevention RD



1 Tbsp unsalted butter
2 garlic cloves, minced
1 Tbsp all-purpose flour
1 1/3 cups 1% low-fat milk
3/4 cup (3 oz) Parmesan cheese, finely shredded
2 oz 1/3 less-fat cream cheese
1/4 tsp salt
8 oz dry fettuccine
2 tsp flat leaf parsley, chopped

Cook fettuccine and until al dente.

Melt butter in a saucepan over medium heat. Add garlic and cook  about 30 seconds, stirring frequently. Whisk in flour, then gradually whisk in milk, stirring constantly till mixture thickens, about 3-4 minutes. Add the Parmesan, cream cheese, and salt, stirring till cheese melts.

Add hot, drained pasta and toss to distribute. Serve with a sprinkle of the parsley


Yield: 4 servings (1 heaping cup each).

Nutrition Information (per serving): 388 calories; 13.5 g. fat; 32 mg. cholesterol; 379 mg. sodium; 2 g. fiber; 17.8 g. protein