LOW-FAT FETTUCCINE ALFREDO

1 tbs margarine	
1 tbs flour
2 small cloves garlic, minced	
1 1/3 cup skim milk
2 tbs lite cream cheese	
2 tbs fresh parsley
1¼ cup (2½ oz) grated fresh Parmesan cheese, divided
4 cups hot cooked fettuccine

Melt margarine over medium heat, add garlic and sauté 1 minute.  
Add flour.  Gradually add milk, stir with wire whisk until blended.  
Cook 8 minutes until thick and bubbly, stirring constantly.  Stir in 
cream cheese, cook 2 minutes.  Add 1 cup Parmesan, stir constantly 
until melted.  Pour over pasta, toss and top with remaining Parmesan, 
parsley and pepper.

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