In a medium, non-stick saucepan over medium heat, melt:
1/2 c butter
Add:
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.
Stir in:
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.
