Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- from lois flack
- cyberealm bbs (315)786-1120
- * * * * *
- 1 tbsp margarine
- 2 small cloves garlic, minced
- 1 tbsp all-purpose flour
- 1 1/3 cup skim milk
- 2 tbsp light process cream cheese-
- -product
- 1 1/4 cup (2 ½ oz.) grated fresh-
- -parmesan cheese, divided
- 4 cup hot cooked fettuccine, -
- -cooked without salt or fat
- 2 tsp chopped fresh parsley
- freshly ground pepper
- =
Directions
Melt margarine in a saucepan over medium heat. Add garlic; sauté 1 minute. Stir in flour. Gradually add milk, stirring with a wire whisk until blended; cook minutes or until thickened and bubbly, stirring constantly. Stir in cream cheese, cook 2 minutes. Add 1 parmesan cheese, stirring constantly until it melts. Pour over hot cooked fettuccine; toss well to coat. Top with remaining ¼ cup parmesan cheese, fresh parsley, and pepper. Yield: 4 servings (serving size: 1 cup). Nutritional information: calories..................345 (25% from fat) protein..,................16.8 g fat.......................9.7 g (sat 4.4g, mono 2.7g, poly 1.4g) fiber.....................2.3 g carbohydrates,............46.7 g cholesterol...............18 mg iron.....................2.3 mg sodium...................401 mg calcium..................333 mg typed for you by lois flack, cyberealm bbs, watertown, ny.