Orexa fettuccine alfredo

Ingredients

 1 tablespoon butter
 2 garlic cloves, minced
 1 tablespoon all-purpose flour
 1 1/3 cups 1% low-fat milk
150G fresh Parmigiano-Reggiano cheese, shredded (about 1 1/4 cups), divided
 2 tablespoons 1/3-less-fat cream cheese
 1/2 teaspoon salt
250g hot cooked OREXA fettuccine pasta
 2 teaspoons chopped fresh flat-leaf parsley
 Cracked black pepper (optional)

Melt butter in a medium saucepan over medium heat. Add garlic and thencook 1 minute, stirring frequently. Stir in flour. Gradually add milk, stirring with a whisk. Cook 6 minutes or until mixture thickens, stirring constantly.

Add 1 cup Parmigiano-Reggiano cheese, cream cheese, and salt, stirring with a whisk until cheeses melt. Toss sauce with hot pasta. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano cheese and chopped parsley.
Garnish with black pepper, if desired. Serve immediately