Linguine Alfredo

Ingredients:

• 1 tbsp butter/fat free margerine
• 2 garlic cloves, minced
• 1 tbsp whole wheat flour
• 1 cup skim milk
• 1/4 cup fat-free cream cheese
• 1/4 cup grated Asiago or Parmesean Cheese
• 1 cup broccoli florets
• 1 medium red bell pepper, seeded and cut into 1-inch pieces
• 1 carrot thinly sliced or 1/2 cup cup carrots finely chopped
• 4 cups hot cooked linguine

Makes 4 servings

1. In a medium nonstock saucepan over medium-low heat, melt the butter. Saute the garlic until fragrant, about 30 seconds. Whisk in the flour, then gradually whisk in the milk; cook, stirring constantly, unil slightly thickened, about 2 minutes. Whisk in the cream cheese and Asiago/Parmesean; cook, stirring, until smooth, 1-2 minutes. Remove from the heat and cover to keep warm.
2. Meanwhile, place the broccoli, bell pepper and carrot in a steamer basket; set in a saucepan over 1 inch of boiling water. Cover and steam until tender-crisp, about 3 minutes.
3. In a large bowl, combine the pasta and steamed vegetables. Add the cheese sauce; toss to coat thoroughly. Serve at once.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW New Complete Cookbook. I've always wanted to try this recipe and I'm glad I cooked it tonight. You can make this dish in 20 minutes or less. This dish is perfect for vegetarians who are looking for comfort food. If you want to save time with the vegetables, chop them all up and put them in a microwavable bowl with a little water and cook them for about 4 minutes. Then mix the vegetables in with the pasta.