Rating: 4.5 stars
39 Ratings
  • 5 star values: 33
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

Enjoy a lightened verion of this classic pasta recipe by using light cream cheese, low-fat milk and a decreased amount of butter. Same rich creaminess with a lot less fat.

Mary Creel/Alison Ashton
Recipe by Cooking Light January 2007

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

Ingredient Checklist

Directions

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  • 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 melt. Toss sauce with hot pasta. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano cheese and chopped parsley. Garnish with black pepper, if desired. Serve immediately.

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Nutrition Facts

399 calories; calories from fat 30%; fat 13.5g; saturated fat 8g; mono fat 3.4g; poly fat 1.1g; protein 21.3g; carbohydrates 48.9g; fiber 2g; cholesterol 34mg; iron 2.1mg; sodium 822mg; calcium 451mg.
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