Pasta Primavera

• 1 Tbsp. margarine
• 2 small cloves garlic, minced
• 1 Tbsp. flour
• 1 1/3 c. skim milk
• 2 Tbsp. light cream cheese
• 1 1/4 c. grated fresh Parmesan cheese, divided
• 4 c. fresh steamed vegetables (broccoli, carrots, zucchini, peppers and mushrooms)
• 4 c. hot cooked fettuccine
• 2 tsp. chopped fresh parsley
• fresh ground pepper

1. Melt margarine in a saucepan over medium heat.
2. Add garlic; saute 1 minute, stirring with a wire whisk until blended.
3. Cook 8 minutes or until thickened and bubbly, stirring constantly.
4. Stir in cream cheese; cook 2 minutes.
5. Add 1 cup Parmesan cheese, stirring constantly until it melts.
6. Mix vegetables and fettuccine. Pour cheese sauce over mixture; toss well to coat.
7. Top with remaining 1/4 cup Parmesan cheese, fresh parsley and pepper.
8. Makes 4 servings, each with 10 grams fat.

margarine, garlic, flour, milk, light cream cheese, parmesan cheese, fresh steamed vegetables, hot cooked fettuccine, parsley, fresh ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=220295 (may not work)