Lite Fettuccine Alfredo

• 12 lb fresh mushrooms, sliced
• 1 lb fresh spinach, washed, stemmed, and chopped
• 1 clove crushed garlic
• 1 -2 tablespoon vegetable stock
• 34 cup skim milk
• 12 cup parmesan grated cheese
• 1 tablespoon flour
• ground black pepper
• 8 ounces linguine or 1.5 (8 ounce) boxesyour favorite pasta, cooked

1. Saute garlic, mushrooms, and spinach in a bit of veggie broth.
2. Cover, to keep warm.
3. Use a whisk to mix the skim milk and the flour in a small saucepan.
4. Heat the mixture slowly until it begins to thicken (but not boil).
5. Add the cheese and pepper.
6. Add the spinach and mushrooms.
7. Toss with warm, cooked pasta.
8. Serve immediately.

mushrooms, fresh spinach, garlic, vegetable stock, milk, parmesan grated cheese, flour, ground black pepper, linguine

Taken from www.food.com/recipe/lite-fettuccine-alfredo-62630 (may not work)