Low-Fat Fettuccine Alfredo

This is as good as Olive Garden’s.  Try some grilled chicken on top.

• 1 tablespoon unsalted butter
• 2 teaspoons flour
• 3/4 cup whole milk
• 1/4 cup half-and-half
• 1 garlic clove, peeled and lightly crushed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper, opt.
• 1 cup grated Parmesan cheese
• 1 (9-oz.) pkg. fresh futtuccine (fresh is best)

Bring 4 quarts water to a boil.  Heat bowls.

Heat butter over medium heat in large saucepan until foaming.  Whisk in flour until mixture is smooth and golden, 1 to 2 minutes.  Whisk in milk, half-and-half,  garlic, salt and pepper.  Bring to simmer.  Reduce heat to medium low and simmer until sauce is slightly thickened, 1 to 2 minutes.  Discard garlic, stir in Parmesan, and remove from heat.

Stir 1 tablespoon salt (I didn’t use) and pasta into boiling water and cook, stirring constantly, until al dente, 2 to 3 minutes.  Reserve 1 cup pasta cooking water, then drain pasta.

Return sauce to low heat, add 1/3 cup pasta water and cooked pasta; toss  until evenly coated.  Cook until sauce has thickened slightly, about 1 minute.  Add more cooking water as needed to thin sauce to proper consistency and adjust seasonings.  Serve immediately in warm bowls.

Serves 3 to 4.

“In the midst of troubles, peace can be found in Jesus.”