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Fettuccine Alfredo

Name: Fettuccine Alfredo
Prep time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 1 lb uncooked fettuccine; 2 cups whole milk; 1 tablespoon Gold Medal™ all-purpose flour; 1/2 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 1/8 teaspoon ground red pepper (cayenne); 2 tablespoons butter; 2 teaspoons finely chopped garlic; 2 oz 1/3-less-fat cream cheese (Neufchâtel); 2/3 cup grated Parmesan or Romano cheese; 2 tablespoons chopped fresh parsley

Prep 40 min
Total 40 min
Ingredients 11
Servings 8

Ingredients

1 lb uncooked fettuccine
2 cups whole milk
1 tablespoon Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper (cayenne)
2 tablespoons butter
2 teaspoons finely chopped garlic
2 oz 1/3-less-fat cream cheese (Neufchâtel)
2/3 cup grated Parmesan or Romano cheese
2 tablespoons chopped fresh parsley

Directions

1

Cook fettuccine as directed on package, omitting salt. Drain; return to saucepan. Cover to keep warm; set aside.
2

Meanwhile, in medium bowl, stir milk, flour, salt, black pepper and red pepper with wire whisk until smooth. In 2-quart saucepan, melt butter over medium-low heat. Add garlic; cook 1 minute, stirring constantly (do not burn). With wire whisk, stir milk mixture into butter mixture in saucepan. Cook and stir over medium heat 6 to 8 minutes or until mixture thickens and boils.
3

Stir in cream cheese until melted. Stir in Parmesan cheese until melted. Pour over fettuccine; toss to coat. Sprinkle with parsley.

Nutrition Facts

Serving Size: 1 Serving

Calories: 330

Calories from Fat: 110

Total Fat: 12g; 18%

Saturated Fat: 6g; 30%

Trans Fat: 0g

Cholesterol: 70mg; 23%

Sodium: 590mg; 25%

Potassium: 170mg; 5%

Total Carbohydrate: 42g; 14%

Dietary Fiber: 2g; 7%

Sugars: 4g

Protein: 12g

% Daily Value*:

Vitamin A: 8%; 8%

Vitamin C: 0%; 0%

Calcium: 20%; 20%

Iron: 15%; 15%

Exchanges:

3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;