Low Fat Lemon Zest Alfredo

1 Tbsp unsalted butter
1 clove garlic, minced
1 tsp lemon zest, grated
2 tsp flour
1 Cup Milk, 2%
2 Tbsp Low Fat Cream Cheese
3/4 Cup Parmesan Cheese, grated
3 Tbsp Fresh Parsley
12 oz Whole Wheat Linguine
Ground pepper and salt

Sauce: Melt butter in skillet over medium heat then add garlic and lemon zest and cook until garlic is slightly soft, about 1 min. Add the flour and cook, stirring with a wooden spoon, 1 min. Whisk in milk and 3/4 tsp salt and cook, whisking constantly, until thickened about 3 min. Add cream cheese and parm cheese; whisk until melted, about 1 min. Stir in parsley.
Cook fettuccine until al dente about 2-3 min. Drain and return to pot.
Add the sauce and 1/2 cup of reserved cooking water to the pasta and gently toss to combine adding more cooking water as needed to loosen. Season with salt and top with pepper and parmesan.




Number of Servings: 4

Recipe submitted by SparkPeople user ANDREAGAMBY.