Lighter Fettuccini Alfredo - cooking recipe

Ingredients

12 ounces dry fettuccine pasta
1 cup nonfat milk
1/2 cup reduced fat margarine
8 ounces Neufchatel cheese, cubed
1/4 teaspoon garlic powder
1/2 teaspoon minced garlic
1/4 teaspoon onion salt
1 cup grated Parmesan cheese

Preparation

In a large pot of boiling salted water cook fettuccini until al dente. Drain.
Combine milk, cubed Neufchatel cheese, butter or margarine, garlic powder, onion powder, minced garlic, and salt. Stir until smooth. Stir in grated Parmesan cheese and cook 2 to 3 minutes, or until blended.
Toss pasta with Alfredo sauce and serve warm.