Linguine Alfredo

Photo: flickr user danesparza

Ingredients

1 tablespoon reduced-calorie margarine

2 garlic cloves minced

1 tablespoon all-purpose flour

1 cup skim milk

1 cup nonfat cream cheese

1 cup grated asiago or parmesan cheese

1 cup broccoli florets

1 medium red bell pepper seeded and cut into 1-inch pieces

1 carrot thinly sliced

1 celery stalk sliced

4 cups hot cooked linguine

Preparation

In a medium nonstick saucepan, melt the margarine. Saute the garlic until fragrant, about 30 seconds. Whisk in the flour, then gradually whisk in the milk; cook, stirring constantly, until slightly thickened, about 2 minutes. Whisk in the cream cheese and Asiago; cook, stirring, until smooth, 1-2 minutes. Remove from the heat and cover to keep warm.

Meanwhile, place the broccoli, bell pepper, carrot and celery in a steamer basket; set in a saucepan over 1" of boiling water. Cover and steam until tender-crisp, about 3 minutes.

In a large bowl, combine the pasta and steamed vegetables. Add the cheese sauce; toss to coat thoroughly. Serve at once.

NOTES : This is from my newest cookbook purchase. Nice book, great pictures, luscious recipes and it's in a 3 ring binder. (Nice for scanning.)