INGREDIENTS
1 tbsp
butter or 1 tablespoon margarine
2
small garlic cloves, minced
1 tbsp
all-purpose flour
1 2/3 cups
nonfat milk
2 tbsp
light cream cheese
1 1/4 cups
finely shredded fresh parmesan cheese, divide
4 cups
hot cooked fettuccine (cooked without salt or fat, about 8 oz uncooked pasta)
2 tsp
chopped fresh flat-leaf parsley
fresh ground pepper