12 ounces fettuccine, uncooked
3 tablespoons reduced-calorie butter
1 tablespoon all-purpose flour
1/2 cup skim milk
1/4 cup grated Parmesan cheese

Cook fettuccine according to package directions, omitting salt and fat. Drain well; place in a large bowl, and keep warm.

Melt butter in a medium saucepan over low heat; add flour. Cook, stirring constantly, 3 to 4 minutes or until smooth.

Add milk to flour mixture, and place over medium heat. Cook, stirring constantly, until mixture is thickened and bubbly.

Reduce heat to low, and stir in cheese. Cook, stirring constantly, until cheese melts and sauce is smooth. Pour sauce over fettuccine, and toss gently to coat. Serve immediately.

Submitted by: Vincent Shenko