Healthy Fettuccine Alfredo
Makes 4 servings
Getting started Equipment you will need: 2 medium saucepans, whisk, cutting board, chef knife Do right away when you get home: Action step 1
Ingredients
8 oz. uncooked whole wheat fettuccine noodles

1 Tbsp. butter
2 garlic cloves
1 Tbsp. all-purpose flour
1 1/3 cups 1% low-fat milk

1 ¼ cup grated fresh Parmigiano-Reggiano cheese

2 Tbsp. 1/3-less-fat cream cheese

1/2 tsp. salt
2 tsp. fresh parsley
1. Prepare pasta according to package, drain and set aside.

2. Melt butter in another saucepan over medium heat. Mince garlic and add to pan. Sauté about 1 minute, stirring frequently. Stir in flour. Gradually add milk, stirring with whisk. Cook 6 minutes or until mixture thickens, stirring constantly.

3. Add 1 cup Parmigiano-Reggiano, cream cheese, and salt, stirring with a whisk until cheeses melt. Toss sauce with hot pasta. Sprinkle with remaining Parmigiano-Reggiano cheese.
4. Finely chop parsley, and sprinkle over top.

Suggested Side Items: steamed broccoli and sliced chicken

Tips: Try this sauce on pizza! Shopping list: 8 oz. Whole wheat fettuccine noodles 5 oz. Parmigiano-Reggiano cheese 1 container 1/3 less fat cream cheese

Check for: Butter Garlic All-purpose flour 1% milk Salt Parsley