- 1 Tbsp. unsalted butter
- 1 Clove garlic, minced
- 1 Tsp. grated lemon zest
- 2 Tsps. all-purpose flour
- 1 C. low-fat (2%) milk
- Kosher salt
- 2 Tbsps. Neufchtel or low-fat cream cheese
- 3/4 C. grated parmesan cheese, plus more for topping
- 3 Tbsps. chopped fresh parsley
- 12 Oz. fresh fettuccine
- Freshly ground pepper
HOW TO MAKE:
1-MAKE THE SAUCE: Melt the butter in a skillet over medium heat.
2-Add the garlic ,and lemon zest and cook until the garlic is slightly soft about 1 min.
3-Add in the flour and cook, stirring with a wooden spoon,1 min.
4-Whisk in the milk and 3/4 Tsp. salt and cook, whisking constantly until just thickened about 3 mins.
5-Add the Neufchatel and parmesan cheese; whisk until melted, about 1 min. Stir in the chopped parsley.
6-Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2to3 mins.
7-Reserve 1 C. cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 C. of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen.
8-Season with salt. Divide among bowls and top with parmesan and pepper.
Total Time: 25 min; Prep: 10 min; Cook: 15 min; Yield: 4 servings
Fat 15 g
Saturated Fat 8 g
Carbohydrate 66 g
Fiber 3 g
Protein 20 g
Last Step: Don’t forget to share!