Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 363 |
| Total Fat | 11.5 g |
| Saturated Fat | 6.5 g |
| Sodium | 635 mg |
| Total Carbohydrate | 48.5 g |
| Dietary Fiber | 5 g |
| Protein | 17.5 g |
Ingredients and Preparation
| Ingredients | Measures |
|---|
| Low-fat milk | ½ cup |
| Reduced-fat cream cheese | 1½ tablespoons |
| All-purpose flour | 1½ teaspoons |
| Salt | ¼ teaspoon |
| Butter | ½ teaspoon |
| Garlic clove, minced | ½ |
| Grated Parmesan | ¼ cup |
| Whole wheat fettuccini (or spaghetti) | 4 ounces |
| Freshly ground pepper to taste |
Directions
- Cook fettuccini according to package directions, omitting salt and fat. Drain and set aside.
- In a small saucepan over medium-low heat, whisk together milk, cream cheese, flour, and salt.
- In a medium saucepan, melt butter over medium heat. Add garlic and sauté 1-2 minutes. Add milk mixture and bring to a simmer, stirring constantly. Remove from heat, stir in cheese, then toss with fettuccini.
Exchanges
2.5 starches; 1 lean meat substitute; 1 fat
Side Suggestions: Steamed Broccoli