Fettuccine Alfredo

Servings: 2 | Serving size: 2 ounces pasta with sauce

Cooking Time: 30 Minutes

This recipe can easily be multiplied and leftovers are fair at best.

Serve with Parmesan Squash. or Pan Grilled Broccoli or Pan Grilled Asparagus or Healthy Caesar Salad or Roasted Beet and Fennel Salad or Yellow Squash and Onions or Zucchini Salad

Ingredients

• 1 tsp extra virgin olive oil
• 2 cloves garlic (minced)
• 2 tsp all purpose white flour
• 3/4 cup 2% milk
• 1 ounce semi-soft goat cheese
• 1 ounce Parmigiano-Reggiano (grated)
• 4 quarts water
• 4 ounces whole wheat or gluten-free fettuccine
• 2 Tbsp flat leaf parsley (minced)

Heat the olive oil in a ten-inch non-stick skillet over medium heat and add the minced garlic. Cook very slowly and stir frequently. Do not allow the garlic to brown or it will become bitter.

Add the flour slowly and cook for about one minute. Stir continuously to blend the oil and flour. The mixture will be like coarse corn meal. Cook gently so the mixture doesn’t brown.

Slowly add the cold milk whisking to keep the sauce from forming clumps. Blend in all of the milk until the sauce is smooth and begins to thicken.

Add the goat cheese and whisk as it melts. When the sauce is smooth add the Parmigiano-Reggiano and whisk as it melts until the sauce is creamy. Reduce the heat to very low.

In a large pot heat the water to a boil. Add the fettuccine and cook until just tender (about 12 - 15 minutes for dried pasta). Drain well and then add the pasta to the sauce, tossing to coat thoroughly. Sprinkle the minced parsley over the top and serve.