Fettucini Alfredo
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




12 ounces fettucini
1 tablespoon butter
1 clove garlic
2 tablespoons flour
2 cups milk
1/4 teaspoon freshly-ground black pepper
1 tablespoon lemon juice
4 tablespoons freshly-grated Parmesan cheese
4 tablespoons parsley (optional)

Preparation

1 Melt margarine in a skillet. Saute garlic. Stir in flour and cook for a few minutes. Add milk. Stir and cook for about 5 minutes or until mixture thickens. Add lemon juice. 2 Fill large pot 2/3 full of water. Bring to boil. Add pasta and cook uncovered until pasta is tender, but firm to bite. Drain pasta and divide between 4 plates. Top with sauce and parmesan cheese.

About


For 4 servings, 2 cups of thinly-sliced mushrooms may be added at the same time as the garlic. Alternatively, 2 cups of steamed broccoli or asparagus may also top the pasta. Two tablespoons of sherry in place of lemon juice adds a nice flavor. Each adds negligible calories per serving.