# What You Need:
→ 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, for serving
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup 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 form roux.
04 - Gradually whisk in warmed skim milk, ensuring no lumps form. Continue whisking until sauce thickens, approximately 3 to 4 minutes.
05 - Reduce heat to low. Add cream cheese cubes and stir until fully melted and incorporated.
06 - Stir in grated Parmesan, black pepper, salt, and optional nutmeg. Simmer gently until smooth and creamy.
07 - Add drained pasta to sauce, tossing to coat evenly. Adjust consistency by adding reserved pasta water as needed.
08 - Plate immediately, garnished with fresh parsley and extra Parmesan cheese.
