Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 3
Recipe by Cooking Light January 1996

Gallery

Recipe Summary

Yield:
4 servings (serving size: 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt margarine in a saucepan over medium heat. Add minced garlic, and saut 1 minute. Stir in flour. Gradually add skim milk, stirring with a wire whisk until mixture is blended. Cook, stirring constantly, 8 minutes or until mixture is thickened and bubbly.

    Advertisement
  • Stir in cream cheese; cook 2 minutes. Add 1 cup Parmesan cheese, stirring constantly until Parmesan cheese melts.

  • Pour sauce over hot cooked fettuccine, and toss well to coat. Top fettuccine with remaining 1/4 cup Parmesan cheese, chopped parsley, and pepper.

Nutrition Facts

345 calories; calories from fat 25%; fat 9.7g; saturated fat 4.4g; mono fat 0g; poly fat 0g; protein 16.8g; carbohydrates 46.7g; fiber 2.3g; cholesterol 18mg; iron 2.3mg; sodium 401mg; calcium 333mg.
Advertisement
Advertisement