Alfredo Pasta
1 stick of butter (not margarine)
1 8 oz. cream cheese
2 c. milk (or half & half)
2 t. pureed garlic (or garlic powder)
6-8 oz. Shredded Parmiggiano cheese (or Kraft Parmesan Cheese)
Pepper to taste
1 t. Parsley flakes
1 lb. of linguine or tortellini or pasta of choice
1. Place a pot of water on to boil.
2. Melt butter in medium saucepan. Add cream cheese and whisk (use a whisk) until cream cheese is melted and the two are smooth.
3. Slowly add milk and garlic and stir until well-blended and smooth. If you prefer a thicker sauce, use cream or half and half instead of milk. The pureed garlic is best, but you can use powdered garlic in a pinch.
4. Cook pasta according to package instructions. I prefer tortellini or linguine, but it goes well with any pasta.
5. Gradually add parmesan cheese to sauce mixtures and whisk until smooth. Pepper to taste. Continue cooking until sauce thickens. If it gets too thick, thin it with milk. Stir in parsley flakes. Continue to cook for 1-2 minutes.
6. Place drained (un-rinsed) pasta into a large bowl. Gradually stir in finished sauce. Sprinkle with shredded/grated parmesan cheese. Serve hot.
