1Tablespoon unsalted butter
1 clove garlic, minced
1 teaspoon grated lemon zest
2 teaspoons all purpose flour
1 cup low fat milk (the recipe calls for 2% but I am using skim)
Kosher salt
2 Tablespoons low fat cream chees
3/4 cup grated parmesan cheese
3 Tablespoons chopped fresh parsley
12 oz Fettuccine (cook to package directions)
Sauce:
Melt butter in a skillet over medium heat. Add garlic and lemon zest and cook until garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon for 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the cream cheese and parmesan cheese, whisk until melted, about 1 minute. Stir in the chopped parsley.
Meanwhile, bring a large pot of salted water to boil. Add the fettuccine and cook until al dente. Reserve 1 cup of the cooking liquid. Drain the pasta and return to the pot.
Add the sauce and 1/2 cup of the reserved cooking water to the pasta gently toss to combine, add more cooking water as needed to loosen. Season with fresh cracked black pepper.
Servings 4 Cals: 490 Fat: 15 g (a little less on cals and fat if you use skim milk)
Now for the Pretty!
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