From the kitchen of Kate Bencker
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.
Season with salt & pepper.
NOTES
- I like adding extras to pasta, like charred tomatoes & fresh basil. Remember to season with salt & pepper. -Stephanie