Fettucine Alfredo(From Cooking Light Magazine)

• 1 Tbsp. margarine
• 2 small cloves garlic, minced
• 1 Tbsp. all-purpose flour
• 1 1/3 c. skim milk
• 2 Tbsp. light process cream cheese product
• 1 1/4 c. grated Parmesan, divided
• 4 c. hot cooked fettucine (without salt or fat)
• 2 tsp. chopped fresh parsley
• freshly ground pepper

1. Melt margarine in a saucepan over medium heat.
2. Add garlic; saute 1 minute.
3. Stir in flour.
4. Gradually add milk, stirring with a wire whisk until blended.
5. Cook 8 minutes or until thickened and bubbly, stirring constantly.
6. Stir in cream cheese; cook 2 minutes. Add 1 cup Parmesan cheese, stirring constantly, until it melts. Pour over hot cooked fettucine; toss well to coat.
7. Top with remaining 1/4 cup Parmesan cheese, fresh parsley and pepper. Yield:
8. 4 servings (1 cup each).

margarine, garlic, flour, milk, cream cheese, parmesan, hot cooked fettucine, parsley, freshly ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=931463 (may not work)