Yes, now it's veggie Wednesday

Sorry for the delay- but I totally spaced on posting. I was busy on Friday, doing the errand thing and going to the PPGI book sale.

We had this last week- and what a winner. Quick and delicious, without all of that heaviness in your belly after diner. I've had issues with making sauces before, but this came together fantastic. My trick I've learned is to pay attention to the directions, and mix in the broth a bit at a time, so no lumps form. Now I never have a problem.

Enjoy!

Fettuccine Alfredo - Cooking Light

1 tablespoon butter
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 1/3 cups 1% low-fat milk
1 1/4 cups (5 ounces) grated fresh Parmigiano-Reggiano cheese, divided
2 tablespoons 1/3-less-fat cream cheese
1/2 teaspoon salt
4 cups hot cooked fettuccine (8 ounces uncooked pasta)
2 teaspoons chopped fresh flat-leaf parsley
Cracked black pepper

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.Yield: 4 servings (serving size: 1 cup)CALORIES 399 (30% from fat); FAT 13.5g (sat 8g,mono 3.4g,poly 1.1g); IRON 2.1mg; CHOLESTEROL 34mg; CALCIUM 451mg; CARBOHYDRATE 48.9g; SODIUM 822mg; PROTEIN 21.3g; FIBER 2g Cooking Light, JANUARY 2007