Ingredients

• 2 cups low-fat milk
• 8 large clov garlic, peeled
• 1/2 teaspoon salt
• Freshly ground pepper, to taste
• Pinch of ground nutmeg
• 1 pound whole-wheat fettuccine
• 2 tablespoon reduced-fat cream cheese, (Neufchâtel)
• 3/4 cup freshly grated Parmesan cheese, divided
• 3 tablespoon chopped fresh parsley

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Cooking Directions

Step 1

Put a large pot of water on to boil.

Step 2

Combine milk and garlic in a heavy medium saucepan; bring to a simmer over low heat. Simmer gently until the garlic is tender and the milk has reduced to 1 1/2 cups, 15 to 25 minutes. Let cool slightly.

Step 3

Puree milk and garlic in a blender until smooth. (Use caution when blending hot liquids.) Return to the pan and season with salt, pepper and nutmeg. Keep the sauce warm.

Step 4

Meanwhile, cook fettuccine until just tender, 8 to 10 minutes or according to package directions. Drain and transfer to a warmed large bowl.

Step 5

Whisk cream cheese and 1/2 cup Parmesan into the sauce. Add to the fettuccine and toss well. Sprinkle with parsley. Serve immediately, passing the remaining 1/4 cup Parmesan separately.