Alfredo-style Sauce with Fettuccine

Alfredo-style Sauce with Fettuccine

Ingredients:

* 1 medium-sized onion, finely chopped
* 2 small garlic cloves, minced
* 1/4 cup dry white wine or dry sherry
* 1 Tablespoon butter or non-diet canola or safflower oil margarine
* 1-1/2 Tablespoons cornstarch
* 2-3/4 cups 1 percent fat milk
* 1/4 cup grated Parmesan cheese preferably freshly grated (3 ounces)
* 1/2 cup grated nonfat Parmesan cheese topping (2 ounces)
* 1/2 cup nonfat sour cream
* 1/4 cup chopped chives or thin-sliced scallion tops plus more for garnish
* 1 teaspoon Worcestershire sauce
* 1/2 teaspoon Dijon-style mustard
* 1/8 teaspoon white pepper
* Salt, to taste (optional)
* 10 to 12 ounces non-egg fettuccine noodles cooked according to package

Preparation:

In a 12-inch nonstick skillet, combine onions, garlic, wine, and butter. Cook over medium heat, stirring frequently, 6 to 8 minutes or until onions are tender. If liquid begins to evaporate, add a bit of water.

In a cup, combine cornstarch with 1/4 cup milk; stir to mix well. Stir remaining 2-1/2 cups milk into skillet. Bring liquid in pan to a boil over medium-high heat. Stir in cornstarch mixture, stirring until mixture thickens. Boil 1 minute, stirring. Reduce heat so that sauce does not boil.

Stir in Parmesan cheeses. Stir in sour cream, mixing well and whisking if necessary to smooth. Stir in 1/4 cup chives, Worcestershire sauce, mustard, and pepper, and stir well. Add salt, if using. Cook over very low heat an additional 2 to 3 minutes until flavors are well blended.

Arrange fettuccine on a serving platter. Top with sauce. Or serve individual portions of sauce over pasta. Garnish with additional chives, if desired.

Yield: 4 servings
Recipe Source: Skinny Italian Cooking by Ruth Glick and Nancy Baggett