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Monday, March 16, 2009

Light Fettuccine Alfredo

1 lb. Fettuccine
1 1/2 Tbsp. margarine melted
3 Cloves Garlic
1 1/2 Tbsp. Flour
2 C. Milk, skim
1/2 C. Parmesan Cheese, grated
3 Tbsp. Cream Cheese, light
2 Tbsp. Parsley

Cook pasta according to package directions, drain and keep warm. Meanwhile, in large saucepan, melt butter over low heat. Add garlic. Cook and stir 30 seconds. Blend in flour, cook and stir 1 minute. Gradually whisk in milk. Cook and stir until mixture comes to boil and thickens. Remove from heat; stir in cheese and parsley until cheeses melt. Toss with fettuccine.

**To freeze this, I make the sauce and then make the fettuccine on the night I want to make it, however, you could make the fettucine and freeze all of it together, and then thaw and reheat either in crockpot or oven or microwave.

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