Constance
Master Chef
2 tbl butter
4-5 cloves garlic, mashed and minced
2 tbl flour
2 cups skim milk
2 oz reduced fat cream cheese
1 cup grated parmesan cheese
good grind of nutmeg
salt & white pepper to taste
12-16 oz pasta, cooked and drained
2 cups reserved pasta water
Melt butter in skillet and slowly sautee garlic just till aromatic. Add flour and stir until smooth. Stir in skim milk and cook and stir over medium heat until thickened. Add cream and parmesan cheeses and stir until thickened. Add nutmeg, salt and pepper.
Add pasta to skillet with sauce...add a little pasta water to "loosen it up", and let cook together for a few minutes.
Taste, adjust seasoning and serve.
If I'm going to use seafood or other, I add to sauce before pasta. If I'm adding vegies (frozen peas or such), I cook them along with pasta.
Anything to save dishes...LOL!
4-5 cloves garlic, mashed and minced
2 tbl flour
2 cups skim milk
2 oz reduced fat cream cheese
1 cup grated parmesan cheese
good grind of nutmeg
salt & white pepper to taste
12-16 oz pasta, cooked and drained
2 cups reserved pasta water
Melt butter in skillet and slowly sautee garlic just till aromatic. Add flour and stir until smooth. Stir in skim milk and cook and stir over medium heat until thickened. Add cream and parmesan cheeses and stir until thickened. Add nutmeg, salt and pepper.
Add pasta to skillet with sauce...add a little pasta water to "loosen it up", and let cook together for a few minutes.
Taste, adjust seasoning and serve.
If I'm going to use seafood or other, I add to sauce before pasta. If I'm adding vegies (frozen peas or such), I cook them along with pasta.
Anything to save dishes...LOL!
