A Respite from the Hospital Report

Fettuccine Alfredo from Cooking Light

1 T butter
2 garlic cloves, minced
1 T all-purpose flour
1 1/3 c 1% low-fat milk
1 1/4 c (5 oz) grated fresh Parmigiano-Reggiano cheese, divided
2 T 1/3-less fat cream cheese
1/2 t salt
4 C hot cooked fettuccine (8 oz uncooked pasta)
2 t chopped fresh flat-leaf parsley
Cracked black pepper (optional)

Melt butter in a medium saucepan over medium heat. Add garlic cook 1 minute, stirring frequently. Stir in flour. Gradually add milk, stirring with a whisk. Cook 6 minutes or until mixture thickens, stirring constantly. Add 1 c Parmigiano-Reggiano, cream cheese, and salt, stirring with a whisk until cheeses melt. Toss sauce with hot pasta. Sprinkle with remaining 1/4 c Parmigiano-Reggiano cheese and parsley. Garnish with pepper, if desired. Serve immediately. Yield: 4 servings (serving size: 1 c.).

Calories: 399 (30% from fat); Fat: 13.5 g (set 8g mono 3.4 g; poly 1.1g); Protein: 21.3 g; Carb 48.9 g; Fiber 2 g; chol 34 mg; Iron 2.1 mg; Sodium 822 mg; Calcium 451 mg.

Weight Watchers Points: 9 (probably 8 if you use fat-free cream cheese and skim milk. That's what I used, and it turned out just fine.)