Fettucine Alfredo(From Cooking Light Magazine) - cooking recipe

Ingredients

1 Tbsp. margarine
2 small cloves garlic, minced
1 Tbsp. all-purpose flour
1 1/3 c. skim milk
2 Tbsp. light process cream cheese product
1 1/4 c. grated Parmesan, divided
4 c. hot cooked fettucine (without salt or fat)
2 tsp. chopped fresh parsley
freshly ground pepper

Preparation

Melt margarine in a saucepan over medium heat.
Add garlic; saute 1 minute.
Stir in flour.
Gradually add milk, 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. Pour over hot cooked fettucine; toss well to coat.
Top with remaining 1/4 cup Parmesan cheese, fresh parsley and pepper. Yield:
4 servings (1 cup each).