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Kate’s Kitchen with Teens: Healthier Fettuccine Alfredo

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Welcome to Kate’s Kitchen with Teens.

If you love fettuccine alfredo at a restaurant, you will love this healthier version even more!

Servings: 4-6

What you need:

1 pound whole grain fettuccine

1 tablespoon all-purpose flour

1 cup cold low fat milk

1 tablespoon olive oil

1 clove garlic, minced

½ cup evaporated non fat milk

½ teaspoon salt

¾ cup grated parmesan cheese

Boil fettuccine according to package directions; drain. Meanwhile, whisk the flour and low-fat milk in a bowl. Place the garlic and 1 tbsp. olive oil in the skillet and cook over medium-high heat, about 30 seconds. Add the flour-milk mixture and bring to a boil, whisking. Reduce the heat to low and cook, stirring, 2 minutes. Add the evaporated milk, 1/2 tsp. salt, and the grated parmesan cheese; stir to melt, 1 minute. Toss with the fettuccine pasta.

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