| 1 | lb uncooked fettuccine |
| 2 | cups whole milk |
| 1 | tablespoon Gold Medal® all-purpose flour |
| 1/4 | teaspoon salt |
| Dash freshly ground black pepper |
| Dash ground red pepper (cayenne) |
| 2 | tablespoons butter |
| 2 | teaspoons finely chopped garlic |
| 2 | oz 1/3-less-fat cream cheese (Neufchâtel) |
| 2/3 | cup grated Parmesan or Romano cheese |
| 2 | tablespoons chopped fresh parsley |
Serve with...
"Healthified" Tiramisu Parfaits
Total Time:
1 hour 30 min
| 1. | Cook fettuccine as directed on package, omitting salt. Drain; return to saucepan. Cover to keep warm; set aside. |
| 2. | Meanwhile, in medium bowl, stir milk, flour, salt, black pepper and red pepper with wire whisk until smooth. In 2-quart saucepan, melt butter over medium-low heat. Add garlic; cook 1 minute, stirring constantly (do not burn). With wire whisk, stir milk mixture into butter mixture in saucepan. Cook and stir over medium heat 6 to 8 minutes or until mixture thickens and boils. |
| 3. | Stir in cream cheese until melted. Stir in Parmesan cheese until melted. Pour over fettuccine; toss to coat. Sprinkle with parsley. |
| Cook and stir over medium heat 7 to 9 minutes. |
|
| We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals. |
Nutrition Information:
330 ( 110); 12g ( 6g, 0g); 70mg; 310mg; 42g ( 2g, 4g); 13g 8%; 0%; 20%; 15% 3 ; 0 ; 0 ; 1/2 ; 1 1/2 3