Fettucine Alfredo

Ingredients

• 16 oz./455 g fettuccine
• 2 cups reduced fat (2%) milk
• 2 tbsp. all-purpose flour
• ¼ onion, quartered
• 2 garlic cloves, peeled
• 1 tbsp. extra virgin olive oil
• 1/3 cup white wine
• 2 tbsp. lemon juice
• 2 tbsp. Italian flat-leaf parsley, chopped
• ½ cup Parmesan cheese, grated using Grate ’N Measure® Grater
• 1 tsp. coarse kosher salt
• ¼ tsp. black pepper

Instructions

1. Cook fettuccine in MicrowavePasta Maker 14 minutes, or until al dente. Drain and set aside.
2. Combine milk and flour in a small bowl and stir briskly using a whisk until no lumps remain. Set aside.
3. Place onion and garlic in base of Chop ’N Prep Chef. Cover and pull cord 4-5 times to chop.
4. Heat oil in saute pan over medium heat.
5. Add onion and cook 5 minutes or until translucent.
6. Add the garlic and cook an additional minute.
7. Add wine and simmer 2 minutes or until the wine has almost completely evaporated.
8. Add milk mixture and stir constantly, bring to a boil to thicken sauce.
9. Reduce heat to low and cook 10 minutes, stirring occasionally until sauce has thickened and coats the back of a spoon.
10. Remove pan from heat and add lemon juice, parsley, Parmesan cheese, salt and pepper.
11. Add pasta to pan with sauce and toss to coat.