Fettuccini Alfredo VI Recipe

Ingredients
<br>- 4 ounces dry fettuccine pasta
<br>- 2 teaspoons margarine
<br>- 4 cloves garlic, minced
<br>- 4 1/2 teaspoons all-purpose flour
<br>- 1 1/2 cups skim milk
<br>- 1/2 cup grated Parmesan cheese
<br>- 2 ounces Neufchatel cheese
<br>- 1/4 cup chopped parsley
<br><p></p>Directions
<br>step 1: In a large pot cook with boiling salted water cook fettuccini pasta until al dente. Drain.
<br>step 2: Meanwhile, in a large saucepan over medium-high heat melt margarine; add garlic and saute for one minute. Add flour, stirring constantly. Gradually whisk in milk, continue to stir until sauce thickens, about 5 to7 minutes. Add the Neufchatel cheese, grated Parmesan cheese, and ground black pepper. Cook until the cheese has completely melted.
<br>step 3: Serve Alfredo sauce over cooked and drained fettuccini noodles. Sprinkle the top with fresh parsley.
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Ingredients
- 4 ounces dry fettuccine pasta
- 2 teaspoons margarine
- 4 cloves garlic, minced
- 4 1/2 teaspoons all-purpose flour
- 1 1/2 cups skim milk
- 1/2 cup grated Parmesan cheese
- 2 ounces Neufchatel cheese
- 1/4 cup chopped parsley

Directions
step 1: In a large pot cook with boiling salted water cook fettuccini pasta until al dente. Drain.
step 2: Meanwhile, in a large saucepan over medium-high heat melt margarine; add garlic and saute for one minute. Add flour, stirring constantly. Gradually whisk in milk, continue to stir until sauce thickens, about 5 to7 minutes. Add the Neufchatel cheese, grated Parmesan cheese, and ground black pepper. Cook until the cheese has completely melted.
step 3: Serve Alfredo sauce over cooked and drained fettuccini noodles. Sprinkle the top with fresh parsley.

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