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-> [Italian, Low-calorie, Western European] -> [Fettuccine alfredo #2 Recipe] |
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Fettuccine alfredo #2
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| Artist: |
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| Categories: |
Italian, Low-calorie, Western European |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| | FROM LOIS FLACK | | | CYBEREALM BBS (315)786-1120 | | | * * * * * | | 1
| tbsp | Margarine | | 2
| small | Cloves garlic, minced | | 1
| tbsp | All-purpose flour | | 1 1/3
| cup | Skim milk | | 2
| tbsp | Light process cream cheese- | | | -product | | 1 1/4
| cup | (2 ?oz.) Grated fresh- | | | -parmesan cheese, divided | | 4
| cup | Hot cooked fettuccine, - | | | -cooked without salt or fat | | 2
| tsp | Chopped fresh parsley | | | Freshly ground pepper |
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Procedures:
| 1 | Melt margarine in a saucepan over medium heat. | | 2 | Add garlic; saut?1 minute. | | 3 | Stir in flour. | | 4 | Gradually add milk, stirring with a wire whisk until blended; cook minutes or until thickened and bubbly, stirring constantly. | | 5 | Stir in cream cheese, cook 2 minutes. | | 6 | Add 1 parmesan cheese, stirring constantly until it melts. | | 7 | Pour over hot cooked fettuccine; toss well to coat. | | 8 | Top with remaining ?cup parmesan cheese, fresh parsley, and pepper. | | 9 | Yield: 4 servings (serving size: 1 cup). | | 10 | Nutritional information: calories..................345 (25% from fat) protein..,................16.8 g fat.......................9.7 g (sat 4.4g, mono 2.7g, poly 1.4g) fiber.....................2.3 g carbohydrates,............46.7 g cholesterol...............18 mg iron.....................2.3 mg sodium...................401 mg calcium..................333 mg typed for you by lois flack, cyberealm bbs, watertown, ny. |
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