FETTUCCINE ALFREDO

8 Ounces Fettuccine 1 Tablespoon Unsalted Butter 1 Tablespoon Flour ¼ Cup Low Fat Milk

½ Cup Parmigiano-Reggiano Cheese, grated 1 Tablespoon Fresh Lemon Juice ¼ Teaspoon Nutmeg

Cook the fettuccine according to package directions. Drain but reserve ¼ Cup water. Keep the noodles warm. In a skillet, melt the butter. Add the flour and cook until it becomes straw colored about 45 seconds. Remove from the heat and whisk in the milk. Return to the stove and on medium heat continue whisking constantly about 2 minutes, or until thickened. Add the reserved water and the remaining ingredients. Stir until smooth. Pour over the noodles and serve.

SERVINGS 4; CALORIES 307; FAT 5 g; PROTEIN 14 g; CARBS 41 g;FIBER 2 g; CHOL 68 mg SODIUM 267 mg; CALC 248 mg SERVING SIZE= 1 Cup

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Updated 01/07/03