Categories: Pasta- Pasta Sauce- Pizza- Flatbread

Ingredients

• Sauce:
• 1 medium onion, finely chopped
• 2 small garlic cloves, minced
• 1/4 cup dry white wine OR dry sherry
• 1 Tbsp. butter OR non-diet canola or safflower-oil margarine
• 1 1/2 Tbsp. cornstarch
• 2 3/4 cups 1% milk, divided use
• 3/4 cup (3 oz.) grated Parmesan cheese, preferably freshly grated
• 1/2 cup (2 oz.) grated nonfat Parmesan cheese topping
• 1/2 cup nonfat sour cream
• 1/4 cup chopped chive OR thinly sliced green onion tops
• 1 tsp. Worcestershire sauce
• 1/2 tsp. Dijon-style mustard
• 1/8 tsp. white pepper
• Salt to taste (optional)
• Pasta:
• 10 to 12 oz. uncooked no-egg fettuccine noodles, cooked according to package directions

Directions

1. In a 12-inch nonstick skillet, combine onion, garlic, wine and margarine. 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.

2. In a cup, combine cornstarch with 1/4 cup of the milk, stirring to mix well.

3. Stir remaining 2 1/2 cups of the milk into skillet. Bring liquid in pan to a boil. Stir in cornstarch mixture, stirring until mixture thickens. Boil 1 minute, stirring. Reduce heat so that sauce does not boil.

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

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

Email to a friend | Print this recipe | Back