Low-Cal Fettuccine Alfredo

1 tablespoon unsalted butter
1 clove garlic
1 teaspoon grated lemon zest
2 teaspoons all-purpose flour
1 cup low fat 2% milk
Kosher salt
2 tablespoons low fat cream cheese
3/4 cup grated parmesan cheese, plus more for topping
3 tablespoon chopped fresh parsley
12 ounces fresh fettuccine (wheat)
Fresh ground pepper

Directions: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the cream cheese and parmesan cheese, whisk until melted, about a minute. Stir in chopped parsley.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot.

Add the sauce and 1/2 cup of the reserved cooking water to the pata and gently toss to combine. Divide among bowls and top with parmesan and pepper.

Per serving: Calories 490; Fat 15g; Cholesterol 48 mg; Sodium 734 mg; Carbs 66g; Fiber 3g; Protein 20g