Fettuccine Alfredo

This recipe is from the Cooking Light website. I had some Parmigiano-Reggiano on hand so decided to give it a try. I have never made an Alfredo sauce before, but order fettuccine Alfredo often when we go out to eat. I am glad this came out so good! I will now be making this at home since it is a healthier and cheaper version of the Alfredo I order out. I made a few modifications to the recipe. I used skim milk instead of 1%. I didn't use low fat cream cheese. I used rotini instead of fettuccine. I also cooked less pasta and added some chopped broccoli to make the dish a bit healthier.

Ingredients:

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

Preparation:

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)

Source: Cooking Light, JANUARY 2007