Boil water and add the fettuccine noodles. Cook them for about 12 minutes (depends on how hard/soft you like them).
Melt 1 tablespoon of butter on a heated pan (low heat).
Add 1 teaspoon of lemon zest to the melted butter.
Add 1clove of garlic to the melted butter.
Stir the butter, lemon zest, and garlic for 1 minute.
Add 2 teaspoons of all-purpose flour to the pan. Stir this for 1 minute.
Add in 1 cup of milk and add salt to taste. Whisk it for about 3 minutes or until it begins to thicken.
Add in 2 tablespoons of Neufchâtel cheese (cream cheese).
Add in 3/4 cup of Parmesan cheese.
Whisk the cheeses together until they melt (1 minute).
Pour your sauce onto your cooked fettuccine noodles.
Mix, garnish with grated Parmesan cheese, and add ground pepper to taste. Serve & enjoy! (Chardonnay and Pinot Noir are good wine parings for this recipe)
- 1.0Tbsp Unsalted Butter
- 1.0 Garlic Clove
- 1.0tsp Grated Lemon Zest
- 2.0tsp All Purpose Flour
- 1.0c Low-Fat (2%) Milk
- 2.0Tbsp Neufchâtel or Low-Fat Cream Cheese
- 3/4c Grated Parmesan Cheese
- 12.0oz Fettuccine Noodles
- Freshly Ground Pepper