My 365 recipes -- week 24

[earlofoxford]

Low-Cal Fettuccine Alfredo

1 T unsalted butter
1 clove garlic, minced
1 t grated lemon zest
2 t all-purpose flour
1 c low-fat (2%) milk
Kosher salt
2 T Neufchatel or low-fat cream cheese
3/4 c grated parmesan cheese, plus more for topping
3 T chopped fresh parsley
12 oz fresh fettuccine
Freshly ground pepper

Make the sauce. Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 t of salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchatel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 c cooking water, then drain the pasta and return to the pot.

Add the sauce and 1/2 c of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper. Serves 4.

(I didn't have fresh fettuccine and just used boxed fettuccine.)

[maureenreynolds]

Looks like a nice modification Linda. I'll trust you that it didn't "taste" thin.

[anke]

Thank you I am getting quite a selection of yummy recipes!

[b2halter]

Can't wait to try this one out!! I LOVE fettuccine alfredo!