A light creamy garlic Parmesan pasta with reduced-fat Alfredo sauce, perfect for a satisfying, easy meal.
# Components:
→ Pasta
01 - 12 oz whole wheat fettuccine or spaghetti
→ Sauce
02 - 2 teaspoons olive oil
03 - 4 large garlic cloves, minced
04 - 2 tablespoons all-purpose flour
05 - 2 cups skim milk, warmed
06 - 1/4 cup reduced-fat cream cheese, cubed
07 - 1/2 cup freshly grated Parmesan cheese
08 - 1/4 teaspoon ground black pepper
09 - 1/2 teaspoon salt
10 - Pinch of nutmeg (optional)
→ Garnish
11 - 1 tablespoon chopped fresh parsley
12 - Extra freshly grated Parmesan, for serving
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain the pasta.
02 - Heat olive oil in a large nonstick skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
03 - Sprinkle flour over the garlic and cook, stirring constantly, for 1 minute to form a roux.
04 - Gradually whisk in the warmed skim milk, ensuring a smooth mixture with no lumps. Continue whisking until the sauce thickens, about 3 to 4 minutes.
05 - Reduce heat to low. Add cream cheese cubes and stir until fully melted and integrated into the sauce.
06 - Stir in grated Parmesan, black pepper, salt, and nutmeg if using. Simmer gently until the sauce is smooth and creamy.
07 - Add drained pasta to the sauce, tossing to coat evenly. If the sauce is too thick, gradually add reserved pasta water until the desired consistency is achieved.
08 - Serve immediately, garnished with chopped fresh parsley and extra Parmesan cheese.
