Fettuccini Alfredo Vi

Ingredients

• Servings: 2
• 4 ounces dry fettuccine pasta
• 2 teaspoons margarine
• 4 cloves garlic, minced
• 4 1/2 teaspoons all-purpose flour
• 1 1/2 cups skim milk
• 1/2 cup grated parmesan cheese
• 2 ounces neufchatel cheese
• 1/4 cup chopped parsley

Recipe

• in a large pot cook with boiling salted water cook fettuccini pasta until al dente. drain.
• meanwhile, in a large saucepan over medium-high heat melt margarine; add garlic and saute for one minute. add flour, stirring constantly. gradually whisk in milk, continue to stir until sauce thickens, about 5 to7 minutes. add the neufchatel cheese, grated parmesan cheese, and ground black pepper. cook until the cheese has completely melted.
• serve alfredo sauce over cooked and drained fettuccini noodles. sprinkle the top with fresh parsley.