Served as main course. Vegetarian dish.

Italian

1 Tablespoon Margarine

2 Cloves Garlic, minced

1 Tablespoon All-purpose Flour

1 1/3 Cup Skim Milk

2 Tablespoon Light Process Cream Cheese-Product

1 1/4 Cup (2 1/2 oz.) Grated fresh Parmesan Cheese, divided

4 Cup Hot cooked Fettuccine, cooked without Salt or fat

2 teaspoon Chopped fresh Parsley

Freshly ground Pepper

Melt margarine in a saucepan over medium heat. Add garlic; saut‚ 1 minute. Stir in flour. Gradually add milk, stirring with a wire whisk until blended; cook minutes or until thickened and bubbly, stirring constantly. Stir in cream cheese, cook 2 minutes. Add 1 Parmesan cheese, stirring constantly until it melts. Pour over hot cooked fettuccine; toss well to coat. Top with remaining 1/4 cup Parmesan cheese, fresh parsley, and pepper.

Serves: 4

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