ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Fettuccine Florentine

Yield 2 servings.

Ingredients

  • 2 teaspoons reduced-calorie margarine
  • 1 small clove garlic, minced
  • 1/2 cup plus 2 tablespoons skim milk
  • 1 1/2 teaspoons all-purpose flour
  • 1 tablespoon light process cream cheese product
  • 1/4 cup plus 2 teaspoons freshly grated Parmesan cheese, divided
  • 2 ounces fettuccine, uncooked
  • 2 ounces spinach fettuccine, uncooked
  • 1/3 cup diced cooked reduced-fat, low-salt ham
  • 1/4 cup frozen English peas, thawed
  • Freshly ground pepper

Nutrition Information

  • calories 394
  • caloriesfromfat 25 %
  • fat 11.1 g
  • satfat 4.7 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 23.2 g
  • carbohydrate 50.2 g
  • fiber 0.0 g
  • cholesterol 31 mg
  • iron 0.0 mg
  • sodium 632 mg
  • calcium 0.0 mg

How to Make It

  1. Melt margarine in a small saucepan over medium-high heat. Add garlic; saute until tender. Combine milk and flour, stirring until smooth. Add to garlic mixture; cook over medium heat, stirring constantly, 6 to 8 minutes or until slightly thickened. Stir in cream cheese and 1/4 cup Parmesan cheese; cook, stirring constantly, 2 minutes or until cheeses melt.

  2. Cook pastas according to package directions, omitting salt and fat; drain. Place pasta in a serving bowl. Add cheese mixture, ham, and peas; toss gently. Sprinkle with remaining 2 teaspoons Parmesan cheese and pepper. Serve immediately.

Cooking Light Light Cooking for Two