Description Edit

From Lois Flack – Cyberealm BBS (315)786-1120, Watertown, NY

  • Yield: 4 servings (serving size: 1 cup)

Ingredients Edit

Directions Edit

  1. Melt margarine in a saucepan over medium heat.
  2. Add garlic; sauté 1 minute.
  3. Stir in flour.
  4. Gradually add milk, stirring with a wire whisk until blended; cook minutes or until thickened and bubbly, stirring constantly.
  5. Stir in cream cheese, cook 2 minutes.
  6. Add 1 cup Parmesan cheese, stirring constantly until it melts.
  7. Pour over hot cooked fettuccine; toss well to coat.
  8. Top with remaining ¼ cup parmesan cheese, fresh parsley, and pepper.

Nutritional information Edit

  • calories 345 (25% from fat)
  • protein 16.8 g
  • fat 9.7 g (sat 4.4 g, mono 2.7 g, poly 1.4 g)
  • fiber 2.3 g
  • carbohydrates 46.7 g
  • cholesterol 18 mg
  • iron 2.3 mg
  • sodium 401 mg
  • calcium 333 mg

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