PEPPY ALFREDO

8 oz. uncooked, fresh or dried fettucini

2 teaspoons margarine

2 teaspoons flour

1 cup skim milk

1/4 cup light cream cheese

1 tablespoon dried herbs; assorted

1 clove garlic; minced

salt & freshly ground black pepper; to taste

24 slices Hormel turkey pepperoni; halved

1/3 cup Parmesan cheese; shredded & divided

1 teaspoon dried parsley

1. Mix cream cheese with herbs and garlic clove.

2. Cook fettucini according to package directions.

3. In a medium saucepan, melt butter. With a wire whisk, stir in flour. Add milk; stir constantly and bring mixture to a boil. Cook until thickened. Stir in cream cheese mixture, salt and black pepper.

4. Drain fettucini; return to pan. Add Alfredo sauce, pepperoni, 1/4 cup Parmesan cheese and parsley; toss until well mixed. Place on serving platter; sprinkle with remaining Parmesan cheese.

Yields 4 servings

FAT: 12g.

 to return to PASTA