Alfredo Sauce

Today is day six of my unintentional meat strike. It started on Tuesday when I saw a photo of mechanically separated chicken (that at first looked deliciously like raspberry soft serve ice cream, but I later realized totally was NOT)...and since, the thought of any kind of meat makes my stomach turn. I'm really hoping this is a pregnancy thing because I love buffalo chicken dip, fresh grilled burgers, fettuccine carbonara, and all sorts of other meaty dishes. But, for now, I'm sticking to fish and veggies. It's making for a monstrous inconvenience as far as meals - making one thing for myself, another for the boy and Linds who want "real" food, and Luke not eating anything but mac-n-cheese or some sort of PB and [fill in the blank].

Anyhoo, I decided to do a big pot of alfredo pasta tonight and make things simple. I hadn't tried this exact recipe before, but it's a pretty basic alfredo recipe, so I knew it would be fine. The original calls for heavy cream, which I don't keep on hand just because of the ridiculous amount of calories, cholesterol and saturated fat contents, so I use a 1% millk/flour roux. I saved 700 calories in the dish AND it tastes just as delicious!

Alfredo Sauce
Ingredients
1 (16 ounce) package pasta of your choice
1 cup milk
1 T flour
1/2 cup butter
1/2 cup grated Parmesan cheese
A few shakes of parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, combine milk, flour and butter in a medium saucepan over medium-low heat. Heat until butter melts, stirring occasionally; be careful not to bring mixture to a boil. Stir in Parmesan cheese, parsley, salt, pepper and garlic powder. 
3. Toss with cooked pasta and serve immediately.