Cook Time: 10 minutes Total Time: 10 minutes
1 tbsp reduced fat butter
2 garlic cloves, crushed
1 tbsp all-purpose flour
1 cup fat-free milk
1/4 cup fat-free cream cheese
1/4 cup Parmesan cheese
1 cup broccoli florets
1 small red bell pepper, seeded and cut into strips
1 small carrot, thinly sliced
10 ounces fettuccine
Boil pasta according to instructions. Meanwhile, steam vegetables in a steamer basket over a pot of shallow boiling water until slightly tender, about 3 minutes.
Melt the butter in a nonstick saucepan. Add garlic and saute gently for 1 minute. Whisk in flour to form a paste, then add the milk gradually, stirring constantly until thickened. Stir in cream cheese and Parmesan. Keep stirring until smooth.
Combine hot pasta and vegetables in a large bowl. Add sauce and toss well to coat. Garnish with some parsley or chives. Makes 4 servings.
Per Serving: Calories 353, Calories from Fat 38, Total Fat 4.3g (sat 2.2g), Cholesterol 10mg, Sodium 238mg, Carbohydrate 62.5g, Fiber 3.7g, Protein 16.2g
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