- 1 tbsp. unsalted butter
- 1 clove garlic, minced
- 1 tsp. grated lemon zest
- 2 tsp. all-purpose flour
- 1 cup low-fat milk
- kosher salt
- 2 tbsp. fat-free cream cheese
- 3/4 cup grated Parmesan cheese
- 3 tbsp. fresh chopped parsley
- 12 oz. fettuccine noodles
- greshly ground pepper
To make the sauce; Melt the butter in a skillet over medium heat. Add in the garlic and lemon zest, cooking until the garlic is fragrant and beginning to soften; about 1 minute. Add in the flour and cook, whisking constantly; another minute. Whisk in the milk and 3/4 tsp. salt, stirring until thickened; about 3 minutes. Add in the cream cheese and Parmesan; whisk until melted; about 2 minute. Stir in the chopped parsley.
Meanwhile, bring a large pot of water to a boil. Add in the fettuccine noodles and cook according to package directions. Drain the noodles, reserving 1 cup of cooking water. Add the noodles back into the pot.
Add the sauce and 1/2 cup of the reserved cooking water to the pot. Stir and add more cooking water as needed to loosen the sauce into the noodles. Season with salt, pepper, and Parmesan cheese.
I topped mine with grilled Lemon Garlic Chicken.