2 t. margarine
3 cloves garlic, chopped
4½ t. all-purpose flour
1½ c. fat-free milk
1/2 c. grated Parmesan cheese
3½ t. Neufchâtel cheese
1/4 t. white pepper
4 ozs. fettuccine
1/4 c. chopped fresh parsley

Melt margarine in medium saucepan. Add garlic; cook and stir 1 minute. Stir in flour; gradually stir in milk. Cook until sauce thickens, stirring constantly. Add cheeses and pepper; cook until melted. Cook fettuccine without salt, drain; top with sauce and parsley. Serves 4.

Amy Breimayer, Westphalia