Low-Fat Fettuccine Alfredo

Name: Low-Fat Fettuccine Alfredo
Yield: Serves 4 as a first course
Cuisine: Europe, Italian
Ingredients: 1 tablespoon, unsalted butter; 2 teaspoons, all-purpose flour; 3/4 cup, whole milk; 1/4 cup, half-and-half; 1 , garlic clove, peeled and lightly crushed; , Salt and pepper; pinch, nutmeg; 1 cup, grated Parmesan cheese; 1 package, fresh fettuccine (9-ounce)

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Pasta
Light

Appears in Cook's Country October/November 2006

Ready in just 20 minutes, fettuccine Alfredo is perfect for weeknight cooking, but such a heavy dish is usually consigned to the occasional restaurant indulgence. We wanted to eliminate all the cream and most of the butter, and still have a pasta dish worth eating.

SERVES 4 as a first course

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