mmmmm...pasta

Ok, ok, ok...

I mentioned after the Bridge to Bridge run that Scott and I clearly need to run a little more. Well, after a little more procrastinating we are finally back on track. Of course, we had to send our love affair with day after day of carbs and laziness off in style so we made some Fettucini Alfredo. Ok, it WAS a Cooking Light recipe, but still! Just in case anyone is interested the recipe is below. It is definitely a healthy take on an old goody but probably not going in our weekly rotation.

Not really sure what the point of this post is but to keep me honest. I need to stay on track with my runs and try to make healthy meals for us. We aren't training for anything right now, just general fitness. Hopefully that is enough motivation to get out the door and run! Always great to have a partner in pain! I'll keep you all posted on the progress...wish us luck.

Ingredients

• 1 tablespoon butter
• 2 garlic cloves, minced
• 1 tablespoon all-purpose flour
• 1 1/3 cups 1% low-fat milk
• 1 1/4 cups (5 ounces) grated fresh Parmigiano-Reggiano cheese, divided
• 2 tablespoons 1/3-less-fat cream cheese
• 1/2 teaspoon salt
• 4 cups hot cooked fettuccine (8 ounces uncooked pasta)
• 2 teaspoons chopped fresh flat-leaf parsley
• Cracked black pepper

Preparation

Melt butter in a medium saucepan over medium heat. Add garlic; cook 1 minute, stirring frequently. Stir in flour. Gradually add milk, stirring with a whisk. Cook 6 minutes or until mixture thickens, stirring constantly. Add 1 cup Parmigiano-Reggiano, cream cheese, and salt, stirring with a whisk until cheeses melt. Toss sauce with hot pasta. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano cheese and chopped parsley. Garnish with black pepper, if desired. Serve immediately.