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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is an outstanding dish. I always add some shrimp and mushrooms to the dish. I know the shimp adds more points but it is so worth it. Without the shrimp and mushrooms you get 7 points per serving. Serving size is 1 cup. Serve piping hot while it's creamiest. Happy eating. Ingredients:
1 tablespoon butter or 1 tablespoon margarine |
2 small garlic cloves, minced |
1 tablespoon all-purpose flour |
1 2/3 cups nonfat milk |
2 tablespoons light cream cheese |
1 1/4 cups finely shredded fresh parmesan cheese, divide |
4 cups hot cooked fettuccine (cooked without salt or fat, about 8 oz uncooked pasta) |
2 teaspoons chopped fresh flat-leaf parsley |
fresh ground pepper |
Directions:
1. Melt butter in a saucepan over medium heat. (this is where I would add the shrimp).
2. Add garlic; saute' 1 minute.
3. Stir in flour.
4. Gradually add milk stirring with a whisk until blended. (I would add mushrooms here).
5. Cook 8 minutes or until thick and bubbly, stirring constantly.
6. Add cream cheese, cook 2 minutes, stirring constantly.
7. Add 1 cup Parmesan cheese, stirring constantly until cheese melts.
8. Pour over fettuccine; toss well to coat.
9. Sprinkle with remaining 1/4 cup Parmesan cheese, parsley, and pepper.
10. Serve immediately.
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