Ingredients
- 1 tablespoon unsalted butter
- 1 clove garlic clove, minced
- 1 teaspoon grated lemon zest
- 2 teaspoons all-purpose flour
- 1 cup low-fat (2%) milk
- Kosher salt
- two tablespoons Neufchtel or low-fat cream cheese
- 3/4 cup grated mozzarella dairy product, plus much more for topping
- 3 tablespoons chopped fresh parsley
- 12 ounces fresh fettuccine
- Freshly ground pepper
Directions
Result in the sauce: Melt the butter inside a skillet over medium heat. Add some garlic clove and lemon zest and prepare before the garlic clove is slightly soft, about one minute. Include the flour and prepare, stirring having a wooden spoon,one minute. Whisk within the milk and threeOr4 teaspoon salt and prepare, whisking constantly, until just thickened, about 3 minutes. Add some Neufchatel and mozzarella dairy product whisk until melted, about one minute. Stir within the chopped parsley.
Meanwhile, bring a sizable pot of salted water to some boil. Add some fettuccine and prepare until al dente. two to three minutes. Reserve 1 cup cooking water, then drain the pasta and go back to the pot.
Add some sauce and 1/2 cup from the reserved cooking water towards the pasta and lightly toss to mix, adding more cooking water when needed to release. Season with salt. Divide among bowls and top with parmesan and pepper.
Photograph by Andrew McCaul