Fettucini Alfredo with Parsley

Fettucini Alfredo with Parsley

Servings: 4
Ingredients Preparation

1 tablespoon [15 g] margarine
2 small cloves garlic, minced
1 tablespoon [8.75 g] all-purpose flour
1 1/3 cups [330 mL] milk
2 tablespoons [30 mL] light cream cheese
2 1/2 ounces [75 g] freshly grated Parmesan cheese, divided [1 1/4 cups / 310 mL]
4 cups [1 L] still hot boiled into salted water until 'al dente' then drained fettucini noodles
2 teaspoons [10 mL] freshly chopped parsley
Freshly ground pepper, to taste



Melt margarine into a saucepan over medium heat.
Stir in minced garlic for 1 minute.
Stir in flour.
Slowly whisk in milk until blended; cook stirring for approximately 8 minutes, until thickened and bubbly.
Add cream cheese stirring for 2 minutes.
Add 1 cup [225 g] of freshly grated Parmesan cheese, strirring until completely melted.
Pour all over hot drained fettuccine noodles; toss to coat well.
Serve, sprinkled all over with remaining freshly grated Parmesan cheese, freshly chopped parsley and freshly ground pepper.