- 4 ounces dry fettuccine pasta
- 2 teaspoons margarine
- 4 cloves garlic, minced
- 4 1/2 teaspoons all-purpose flour
- 1 1/2 cups skim milk
- 1/2 cup grated Parmesan cheese
- 2 ounces Neufchatel cheese
- 1/4 cup chopped parsley
- In a large pot cook with boiling salted water cook fettuccini pasta until al dente. Drain.
- Meanwhile, in a large saucepan over medium-high heat melt margarine; add garlic and saute for one minute. Add flour, stirring constantly. Gradually whisk in milk, continue to stir until sauce thickens, about 5 to7 minutes. Add the Neufchatel cheese, grated Parmesan cheese, and ground black pepper. Cook until the cheese has completely melted.
- Serve Alfredo sauce over cooked and drained fettuccini noodles. Sprinkle the top with fresh parsley.
07/28/2019
recipepes.com
fettuccini alfredo v, recipe
PT15M
PT1H
5
455 calories
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