* 1 Tbsp margarine or butter
* 1 garlic clove, medium size, minced or grated
* 1 Tbsp all-purpose flour
* 1 1/3 cup milk
* 2 Tbsp plain cream cheese spread
* 1 cup grated fresh Parmesan cheese
* salt and pepper to taste
* hot cooked linguini for serving
* optional: top with more fresh Parmesan cheese
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1. In saucepan, melt margarine or butter over medium low heat. Add garlic, then heat for less than a minute.
2. Add flour, and, stirring with a whisk constantly, begin drizzling in milk. Continue cooking and whisking until thick, about 5 to 8 minutes.
3. Add the cream cheese and continue cooking for 2 minutes.
4. Add Parmesan cheese, cooking and stirring until melted and smooth.
5. Salt and pepper to taste.
6. Serve immediately over cooked linguini or other pasta.
7. If you wish to make this and store it for later, just make the Alfredo sauce as directed, then let it cool completely. Pour it into a nice sealed jar and store in refrigerator for up to 1 week.
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This is definitely a great jumping-off point for a great Alfredo dish. It's wonderful just as it is, but I can't let a good dish just sit there being wonderful.
I normally saute up a batch of fresh vegetables like sweet red bell peppers and broccoli florets. After the Alfredo sauce is done and linguini is cooked, I throw the veggies in the Alfredo and mix it up. I like the added nutrition and color. Just be sure not to over cook the veggies so you get the added crunch of the broccoli and pepper.
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