Light Alfredo

• 1/2 pounds Fettuchini Pasta, Cooked Per Package Directions
• 1/2 cups Reserved Water From Pasta Noodles
• 1 Tablespoon Butter
• 1 Tablespoon Olive Oil
• 2 cloves Garlic, Minced
• 2 teaspoons Flour
• 1/2 cups Low Fat Milk
• 1 Tablespoon Cream Cheese
• 1/3 cups Parmesan Cheese, Grated
• 1 dash Salt And Pepper

1. Remember to reserve pasta cooking water after cooking the pasta.
2. 1. In a medium sauce pan, add butter and olive oil. Allow butter to melt.
3. 2. Once butter is melted, add minced garlic. Let cook for about 2 minutes
4. 3. Add flour and cook another minute. You don't want the flour flavor, but need the flour for thickening.
5. 4. Next, pour in milk, and whisk for about 1 minute.
6. 5. Then add cream cheese and mix again, then add the Parmesan cheese. Add a bit of salt and pepper.
7. 6. After about 2 more minutes, add the reserved pasta water to help thin it out.
8. 7. Pour sauce in pasta and mix well.
9. Recipe adapted from Momma's Meals.

fettuchini pasta, water, butter, olive oil, garlic, flour, low fat milk, cream cheese, parmesan cheese, salt

Taken from tastykitchen.com/recipes/salads/light-alfredo/ (may not work)