I LOVE fettuccine alfredo, so when I found this version in Cooking Light, I was ecstatic. It's really very good! It has 345 calories, less than 10 grams of fat, and more than two grams of fiber per one-cup serving. Plus 25 percent of a woman's daily calcium needs. :) And nearly 17 grams of protein!
1 T. margarine
2 small cloves garlic, minced (yes, I use it from a jar)
1 T. all-purpose flour (even more fiber if you use a whole-grain flour)
1-1/3 c. skim milk (or use soy if you prefer)
2 T. light process cream cheese product
1.25 c. (2.5 oz.) grated Parmesan cheese, divided into 1 c. + .25 c.
4 c. hot cooked fettuccine cooked without salt or fat
2 t. chopped fresh parsley
freshly ground pepper
Melt margarine in a ssaucepan over medium heat. Add garlic and saute one minute. Stir in flour. Gradually add milk, stirring with a wire whisk until blended. Cook eight minutes or until thickened and bubbly, stirring constantly. Stir in cream cheese and cook two minutes. Add 1 c. Parmesan, stirring constantly until it melts. Pour over hot cooked fettuccine. Toss well to coat. Top with remaining Parmesan, fresh parsley, and pepper.
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