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Yield: 8 servings
10 cloves garlic
1 pound dry fettuccine pasta
1/2 cup nonfat milk
1 teaspoon cornstarch
2 tablespoons low fat cream cheese
1/2 cup grated Parmesan cheese
Combine 1 1/2 cups evaporated milk and garlic cloves in a pan. Heat and simmer until garlic is soft (about 15 to 20 minutes). Milk will reduce a little. In a blender, puree milk and garlic mixture with cream cheese until smooth. Return mixture to pan and add 1/2 cup nonfat milk and cornstarch. Heat to simmer. Sauce will thicken slightly. Add 1/4 cup parmesan cheese. Toss sauce with cooked pasta. Serve remaining parmesan cheese separately.