# Components:
→ Pasta
01 - 12 ounces 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
# Preparation Steps:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain.
02 - Heat olive oil in a large nonstick skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
03 - Sprinkle flour over garlic and cook, stirring constantly, for 1 minute to create a roux.
04 - Gradually whisk in warmed skim milk, avoiding lumps. Continue whisking until sauce thickens, approximately 3 to 4 minutes.
05 - Reduce heat to low. Stir in cream cheese cubes until fully melted and integrated.
06 - Add Parmesan, black pepper, salt, and nutmeg if using. Simmer gently until smooth and creamy.
07 - Toss drained pasta into sauce, coating evenly. Adjust consistency by adding reserved pasta water incrementally as needed.
08 - Serve immediately, topped with chopped fresh parsley and extra grated Parmesan cheese.
