Fettuccine Alfredo I

Bring a large pot of water to a boil and cook fettuccine according to package directions until al dente, then drain without rinsing and set aside.

Melt margarine in a large skillet over medium heat, then add minced garlic and cook for about 1 minute until fragrant, stirring frequently.

Sprinkle flour over the garlic and margarine, stirring constantly for 1 minute to create a roux and cook out the raw flour taste.

Gradually pour in skim milk while whisking continuously to avoid lumps, then continue heating for 2-3 minutes until the mixture thickens slightly.

Remove from heat and stir in the light process cream cheese-product until fully melted and smooth.

Add 1 cup of the grated Parmesan cheese to the sauce, stirring constantly until completely incorporated and the sauce is creamy.

Add the hot cooked fettuccine to the sauce and toss gently but thoroughly to coat all the pasta evenly.

Divide the fettuccine Alfredo among four serving bowls or plates, then top each portion with the remaining ¼ cup Parmesan cheese, chopped fresh parsley, and freshly ground pepper to taste.