Ingredients Jump to Instructions ↓

  1. 12 oz 340g Fettucini

  2. 1 tablespoon 15ml Margarine

  3. 1 Garlic

  4. 2 tablespoons 30ml Flour

  5. 2 cups 474ml Skim milk

  6. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  7. 1 tablespoon 15ml Lemon juice

  8. 4 tablespoons 60ml Freshly-grated Parmesan cheese

  9. 4 tablespoons 60ml Parsley -

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Melt margarine in a skillet. Saute garlic. Stir in flour and cook for a few minutes. Add milk. Stir and cook for about 5 minutes or until mixture thickens. Add lemon juice. Fill large pot 2/3 full of water. Bring to boil. Add pasta and cook uncovered until pasta is tender, but firm to bite. Drain pasta and divide between 4 plates. Top with sauce and parmesan cheese. Note: For 4 servings, 2 cups of thinly-sliced mushrooms may be added at the same time as the garlic. Alternatively, 2 cups of steamed broccoli or asparagus may also top the pasta. Two tablespoons of sherry in place of lemon juice adds a nice flavor. Each adds negligible calories per serving. Nutritional Analysis Per Serving: Calories 420; Fat (grams) 6; Percent calories from fat 13; Percent polyunsaturated 5; Percent saturated 4; Percent monounsaturated 4; Cholesterol (milligrams) 7; Sodium (milligrams) 220; Protein (grams) 18; Carbohydrate (grams) 73; Fiber (grams) 0.5.


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