Low-Calorie Fettuccine Alfredo Pasta

Ingredients:

• 1 tbsp (15 g) butter
• 1 clove of garlic, finely chopped
• 1 tsp grated lemon zest
• 2 teaspoons of wheat flour
• 1 cup skim (2%) milk
• 2 tbsp. French soft cheese "Neuchâtel" or any other soft cheese low Fat
• 3/4 cup grated Parmesan cheese, plus more for sprinkling
• 3 tbsp chopped fresh parsley
• 340 gr. fresh pasta fettuccine
• Coarse salt and freshly ground pepper

Preparation:

1. Prepare the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook for 1 minute. Add the flour and cook, stirring, for another 1 minute. Add the milk and 3/4 teaspoon of salt and cook, stirring constantly, until the sauce begins to thicken, about 3 minutes. Add both cheeses and continue cooking, stirring, until the cheeses are melted, about 1 minute. Stir in the chopped parsley.
2. Meanwhile, bring a saucepan of salted water to a boil. Add the fettuccine pasta and cook until half-cooked, 2-3 minutes. Pour 1 cup of broth into a separate bowl and drain the remaining liquid.
3. Add the sauce, 1/2 cup of the remaining broth, and salt to taste to the pot with the pasta and stir gently. If the sauce is too thick, add the remaining broth. Divide the pasta among bowls and sprinkle with Parmesan and pepper.