Linguine Alfredo
By: Kitch-N-Chik
Published: Friday, February 12, 2010 - 5:59pm

Ingredients




1 tablespoon reduced-calorie margarine
2 garlic cloves minced
1 tablespoon all-purpose flour
1 cup skim milk
1 cup nonfat cream cheese
1 cup grated asiago or parmesan cheese
1 cup broccoli florets
1 medium red bell pepper seeded and cut into 1-inch pieces
1 carrot thinly sliced
1 celery stalk sliced
4 cups hot cooked linguine

Preparation

1 In a medium nonstick saucepan, melt the margarine. Saute the garlic until fragrant, about 30 seconds. Whisk in the flour, then gradually whisk in the milk; cook, stirring constantly, until slightly thickened, about 2 minutes. Whisk in the cream cheese and Asiago; cook, stirring, until smooth, 1-2 minutes. Remove from the heat and cover to keep warm. 2 Meanwhile, place the broccoli, bell pepper, carrot and celery in a steamer basket; set in a saucepan over 1" of boiling water. Cover and steam until tender-crisp, about 3 minutes. 3 In a large bowl, combine the pasta and steamed vegetables. Add the cheese sauce; toss to coat thoroughly. Serve at once. 4 NOTES : This is from my newest cookbook purchase. Nice book, great pictures, luscious recipes and it's in a 3 ring binder. (Nice for scanning.)