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No-Guilt Fettuccine Alfredo

Republished with permission from, January 15, 2004

Serves 8

1 pound dried fettuccine
2 tablespoons all-purpose flour
1/4 cup + 1 1/4 tablespoons shredded or grated low-fat Parmesan cheese
2 teaspoons fresh lemon juice
1/8 teaspoon white pepper
2 tablespoons finely chopped parsley
1/4 teaspoon salt
4 lemon wedges (optional)
1 1/2 cups skim milk
  1. Cook fettuccine in water only, then drain and cover dish with aluminum foil.
  2. Mix 1/4 cup milk and flour in bowl, and pour into saucepan.
  3. Add remaining milk and bring to boil.
  4. Cook until thickened (about 15 minutes), stirring constantly to keep sauce from sticking to bottom of pan.
  5. Add 1/4 cup Parmesan, lemon juice, and pepper.
  6. Pour sauce over noodles.
  7. Sprinkle with parsley, remaining Parmesan, and salt.
  8. Garnish with lemon wedges.
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