Makes 4 servings
8 oz. uncooked whole wheat fettuccine noodles
1 Tbsp. butter
2 garlic cloves
1 Tbsp. all-purpose flour
1 1/3 cups 1% low-fat milk
1 ¼ cup grated fresh Parmigiano-Reggiano cheese
2 Tbsp. 1/3-less-fat cream cheese
1/2 tsp. salt
2 tsp. fresh parsley
1. Prepare pasta according to package, drain and set aside.
2.Melt butter in another saucepan over medium heat. Mince garlic and add to pan. Sauté about 1 minute, stirring frequently. Stir in flour. Gradually add milk, stirring with whisk. Cook 6 minutes or until mixture thickens, stirring constantly.
3. Add 1 cup Parmigiano-Reggiano, cream cheese, and salt, stirring with a whisk until cheeses melt. Toss sauce with hot pasta. Sprinkle with remaining Parmigiano-Reggiano cheese.
4. Finely chop parsley, and sprinkle over top.
Nutrition Analysis per serving (1 cup): 400 calories, 14g fat, 21g protein, 49g carbohydrate, 4g fiber, 822mg sodium