From the kitchen of Kate Bencker. Here is a yummy lower
fat alfredo recipe- delicious!
In a medium, non-stick saucepan over medium heat, melt:
1/2 c butter
1 (8oz) reduced fat cream cheese
2 tsp garlic powder
Stir with wire whisk until smooth.
Add, a little at a time:
2 c skim milk
Whisk as you add milk, to smooth out lumps.
6 oz grated parmesan cheese
1/8 tsp black pepper
Remove from heat when sauce reaches desired consistency.
Sauce will thicken rapidly.
Thin with milk if cooked too long.
Toss with hot pasta and serve.
Season with salt & pepper.
I cooked a few veggies (broccoli florets, corn, yellow & orange sweet
peppers), added them to cooked bowtie pasta & coated with alfredo
sauce. Remember to season with salt & pepper. -Stephanie
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