Pasta Primavera - cooking recipe

Ingredients

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

Preparation

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