Healthified Fettuccine Alfredo

 

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

• 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.