Lighter Fettuccini Alfredo

Ingredients

• Servings: 6
• 12 ounces dry fettuccine pasta
• 1 cup nonfat milk
• 1/2 cup reduced fat margarine
• 8 ounces neufchatel cheese, cubed
• 1/4 teaspoon garlic powder
• 1/2 teaspoon minced garlic
• 1/4 teaspoon onion salt
• 1 cup grated parmesan cheese

Recipe

• in a large pot of boiling salted water cook fettuccini until al dente. drain.
• combine milk, cubed neufchatel cheese, butter or margarine, garlic powder, onion powder, minced garlic, and salt. stir until smooth. stir in grated parmesan cheese and cook 2 to 3 minutes, or until blended.
• toss pasta with alfredo sauce and serve warm.