This recipe doesn’t use heavy cream or butter like typical recipes, but tastes just as great!
Yields 4 servings
1 Tbsp olive oil
2 garlic cloves, minced
1 Tbsp all-purpose flour
1 1/4 cups low-fat milk
1 cup (about 4 ounces) grated fresh Parmigiano-Reggiano cheese, divided
2 Tbsp (lower fat) cream cheese
dash of salt
8 oz. fettuccine noodles
2 tsp chopped fresh parsley
Fresh cracked black pepper, to tastes
Cook pasta according to package directions.
Add oil to a medium saucepan over medium heat. Add garlic; cook 1 minute, stirring constantly. Stir in flour. Gradually add milk, stirring with a whisk. Cook for about 6 minutes or until mixture thickens, stirring constantly. Add ¾ 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. Sprinkle with chopped parsley. Garnish with black pepper. Serve immediately over hot noodles.
Recipe adapted from Cooking Light