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| Fettuccini Alfredo VI |
"Just as right because the cholesterol-encumbered original. Created for diabetics, however super for every body trying to lessen their fats consumption. For added flavor try the usage of a garlic and herb Parmesan cheese combo and to boom fiber content use complete wheat pasta. Easily doubled for when you need greater than 2 servings. Enjoy!"
Ingredients :
- 4 oz. Dry fettuccine pasta
- 2 teaspoons margarine
- 4 cloves garlic, minced
- 4 half of teaspoons all-reason flour
- 1 half of cups skim milk
- half cup grated Parmesan cheese
- 2 ounces Neufchatel cheese
- 1/four cup chopped parsley
Instructions :
| Prep : | Cook : 2M | Ready in : |
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- In a large pot cook with boiling salted water prepare dinner fettuccini pasta till al dente. Drain.
- Meanwhile, in a big saucepan over medium-excessive heat soften margarine; add garlic and saute for one minute. Add flour, stirring continuously. Gradually whisk in milk, hold to stir till sauce thickens, about 5 to7 mins. Add the Neufchatel cheese, grated Parmesan cheese, and floor black pepper. Cook until the cheese has absolutely melted.
- Serve Alfredo sauce over cooked and drained fettuccini noodles. Sprinkle the pinnacle with clean parsley.
Notes :
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