# Components:
→ Pasta
01 - 12 oz whole wheat fettuccine or spaghetti
→ Sauce
02 - 2 teaspoons olive oil
03 - 4 large garlic cloves, minced
04 - 2 tablespoons all-purpose flour
05 - 2 cups skim milk, warmed
06 - 1/4 cup reduced-fat cream cheese, cubed
07 - 1/2 cup freshly grated Parmesan cheese
08 - 1/4 teaspoon ground black pepper
09 - 1/2 teaspoon salt
10 - Pinch of nutmeg (optional)
→ Garnish
11 - 1 tablespoon chopped fresh parsley
12 - Extra freshly grated Parmesan cheese, for serving
# Directions:
01 - Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
02 - Heat olive oil in a large nonstick skillet over medium heat. Add the minced garlic and sauté until fragrant, approximately 1 minute.
03 - Sprinkle flour over the garlic and cook, stirring constantly, for 1 minute to form a roux.
04 - Gradually whisk in the warmed skim milk, maintaining a smooth texture. Continue whisking until the sauce thickens, about 3 to 4 minutes.
05 - Reduce heat to low and stir in the cream cheese cubes until fully melted and integrated.
06 - Stir in grated Parmesan, black pepper, salt, and nutmeg if using. Simmer gently until the sauce is smooth and creamy.
07 - Add the drained pasta to the sauce, tossing to coat evenly. Adjust consistency by adding reserved pasta water in small increments as needed.
08 - Plate immediately and garnish with chopped fresh parsley and extra Parmesan cheese.
