Creamy Fettuccine
6 oz fettuccine, uncooked 1/4 cup butter or margarine 2 tbs all-purpose flour 1/2 cup half-and-half (or light cream) 1/2 cup water 1/2 cup freshly grated Parmesan cheese 2 tsp dried parsley flakes 1/2 tsp coarsely ground black pepper 1/2 tsp garlic powder 1/2 tsp poppy seeds 1/4 tsp salt
Cook fettuccine according to package directions, omitting salt; drain. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half and water; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in Parmesan cheese and remaining ingredients. Toss with fettuccine. Serve immediately. Serves 2.
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