Fettuccine Florentine

• 2 teaspoons reduced-calorie margarine
• 1 small clove garlic, minced
• 1/2 cup plus 2 tablespoons skim milk
• 1 1/2 teaspoons all-purpose flour
• 1 tablespoon light process cream cheese product
• 1/4 cup plus 2 teaspoons freshly grated Parmesan cheese, divided
• 2 ounces fettuccine, uncooked
• 2 ounces spinach fettuccine, uncooked
• 1/3 cup diced cooked reduced-fat, low-salt ham
• 1/4 cup frozen English peas, thawed
• Freshly ground pepper

1. Melt margarine in a small saucepan over medium-high heat. Add garlic; saute until tender. Combine milk and flour, stirring until smooth. Add to garlic mixture; cook over medium heat, stirring constantly, 6 to 8 minutes or until slightly thickened. Stir in cream cheese and 1/4 cup Parmesan cheese; cook, stirring constantly, 2 minutes or until cheeses melt.
2. Cook pastas according to package directions, omitting salt and fat; drain. Place pasta in a serving bowl. Add cheese mixture, ham, and peas; toss gently. Sprinkle with remaining 2 teaspoons Parmesan cheese and pepper. Serve immediately.

margarine, clove garlic, milk, flour, cream cheese, parmesan cheese, spinach fettuccine, salt, peas, freshly ground pepper

Taken from www.myrecipes.com/recipe/fettuccine-florentine (may not work)