• 6servings
  • 50minutes
  • 361calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B3, B9, C, D
MineralsIodine, Fluorine, Manganese, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 2 cups low-fat milk

  2. 8 large cloves garlic , peeled

  3. 1/2 teaspoon salt

  4. Freshly ground pepper to taste

  5. Pinch of ground nutmeg

  6. 1 pound whole- wheat fettuccine

  7. 2 tablespoons reduced-fat cream cheese (Neufchetel)

  8. 3/4 cup freshly grated Parmesan cheese , divided

  9. 3 tablespoons chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Put a large pot of water on to boil .

  2. Combine milk and garlic in a heavy medium saucepan; bring to a simmer over low heat. Simmer gently until the garlic is tender and the milk has reduced to 1 1/2 cups, 15 to 25 minutes. Let cool slightly.

  3. Puree milk and garlic in a blender until smooth. (Use caution when blending hot liquids.) Return to the pan and season with salt, pepper and nutmeg. Keep the sauce warm.

  4. Meanwhile, cook fettuccine until just tender, 8 to 10 minutes or according to package directions. Drain and transfer to a warmed large bowl.

  5. Whisk cream cheese and 1/2 cup Parmesan into the sauce. Add to the fettuccine and toss well. Sprinkle with parsley. Serve immediately, passing the remaining 1/4 cup Parmesan separately.


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