Fettuccine Alfredo

8 oz. fettuccine, uncooked
1 Tbsp margarine
2 small cloves garlic, minced
1 Tbsp flour
1 1/3 C skim milk
2 Tbsp light process cream cheese product or whipping cream
1 ¼ C freshly grated Parmesan cheese, divided
2 tsp chopped fresh parsley
Freshly ground pepper
Ground Nutmeg to taste

1. Cook fettuccine according to package directions, omitting salt and fat. Drain well.
2. Melt margarine in a saucepan over medium heat. Add garlic, and sauté 1 minute.
3. Stir in flour. Gradually add milk, stirring with a wire wish until blended; cook, stirring constantly, 8 minutes or until thickened and bubbly.
4. Stir in cream cheese, and cook 2 minutes. Add 1 C Parmesan cheese, stirring constantly until cheese melts.
5. Pour cheese mixture over fettuccine; tossing well to coat. Top with remaining ¼ C Parmesan cheese, parsley, and pepper. Yield: 4 (1-cup) servings.

Per serving
Cal 345
Fat 9.7g
Sat 4.4g
Polyu 1.4g
Momosat 2.7g
Chol 18 mg
Carb
46.7g
Prot 16.8g
Fiber 2.3g
Sodium 401 mg
Cal. 333 mg
Iron 2.3 mg

Mary