Low-Fat Fettuccine Alfredo

     Just in time to help anyone with a New Year's resolution of eating healthier.  This is a healthier version of a great comfort food, with the same amount of great taste.   I found this recipe on food network.

1 tbsp butter
1 garlic clove, minced
1 tsp lemon zest (or less)
2 tsp flour
1 cup milk
kosher salt
2 tbsp Neufchtel or low-fat cream cheese
¾ cup grated parmesan cheese, plus extra for topping
12 oz fettuccine
pepper (optional)
fresh chopped parsley (optional)

     Bring a large pot of salted water to a boil.  Cook the fettuccine until al dente, according to the package.  You will want to keep about a cup of the cooking water in a separate cup before draining the pasta.
     As the pasta cooks, you will want to make the alfredo sauce.  Start by melting the butter in a skillet over medium heat.  Once the butter is melted, add the garlic and lemon zest and cook for about a minute, or until garlic is soft.

     Next add in the flour and stir with a wooden spoon for another minute.  Whisk in the milk and 3/4 tsp. of salt.  You will whisk this constantly until the sauce thickens slightly, about 4 minutes.  Add the cream cheese and parmesan cheese and whisk for one more minute, or until melted.  The sauce should be quite thick.  If you choose, you may now stir in the parsley (I didn't have any fresh, so I opted not to use it).

     Once the pasta is done cooking and you have reserved a cup of the cooking water, drain the water and pour pasta over the sauce in the skillet.  Remove the skillet from heat.  Add about 1/2 cup of the cooking water to the pasta and sauce and gently toss to combine.  If sauce still seems to thick, you may add more cooking water as needed.  Season with pepper and extra parmesan cheese if you choose.  Makes about 4 servings.

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