Fettuccine Alfredo

from "Cooking Light annual recipes pg 42.

Traditionally, this dish includes copious amounts oj butter, cheest, and heavy cream.

For this new version-the first in a series of recipes we will revisit in honor of our 20th anniversary-we used butter, which has better flavor than margarine. We replaced fat-free milk with 1% low­ fat milk, and used 1/3-less-fat cream cheese instead of light processed cream cheese. Both products offer a smidgen more fat for a big change in texture. The resulting dish rivals its traditional counter­ part but still keeps the fat in check.

ingredients

Melt butter in a medium saucepan over medium heat. Add garlic; 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 cup Parmigiano-Reggiano, cream cheese, and salt, stirring with a whisk until cheeses melts.

Toss sauce with pasta. Sprinkle with 1/4 cup Parmigiano-Reggiano cheese and parsley.

Garnish with black pepper, if desired. Serve immediately. Yield: 4 servings (serving size: 1 cup).

CALORIES 399 (30% from fat):
FAT 13.Sg (sat 8g, mono 3.4g, poly 1.1g);
PROTEIN 21.3g: CARB 48.9g; FIBER 2g; CHOL 34mg;
IRON 2.1mg: SODIUM 822mg: CALC 451mg