Side Pannel
Fettuccini Garlic Alfredo
Fettuccini Garlic Alfredo
- Recipe Submitted by maryjosh on 01/30/2018
Ingredients List
- 12 ounce whole wheat fettuchini pasta
- Garlic Alfredo Sauce:
- 2 Tablespoons Butter
- 2 garlic cloves, minced
- 2 Tablespoons flour
- 2 cups 1% milk
- 2 ounces Reduced Fat Cream Cheese
- 1 teaspoon garlic powder
- 1 teaspoon italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¾ cup grated parmesan cheese
- chopped fresh parsley for garnish (if desired)
Directions
In a large pot cook the pasta according to package directions. Drain well and set aside.
In a large saucepan over medium heat, melt the butter. Add the minced garlics and saute for a couple of minutes until tender. Add the flour and whisk until it is starting to brown. Slowly whisk in the milk and add the cream cheese, garlic powder, italian seasoning, and salt and pepper.
Continue to whisk until the cream cheese has melted and the sauce is starting to thicken. Add in the grated parmesan cheese and continue to cook for a few minutes.
Stir in pasta and toss to combine. Garnish with fresh parsley if desired.
In a large saucepan over medium heat, melt the butter. Add the minced garlics and saute for a couple of minutes until tender. Add the flour and whisk until it is starting to brown. Slowly whisk in the milk and add the cream cheese, garlic powder, italian seasoning, and salt and pepper.
Continue to whisk until the cream cheese has melted and the sauce is starting to thicken. Add in the grated parmesan cheese and continue to cook for a few minutes.
Stir in pasta and toss to combine. Garnish with fresh parsley if desired.
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