Linguine And Light Alfredo Sauce

1 cup nonfat half and half
1/4 cup plus 2 tablespoons flour or 1/2 cup flour if omitting yolk
2 cups nonfat skim milk
1 egg yolk – optional
1/2 teaspoon or more salt
white pepper to taste
1 tablespoon Molly McButter or similar butter seasoning
3 oz. fresh grated Parmesan cheese
1/8 teaspoon nutmeg
8 oz. linguine noodles cooked without butter or salt
extra fresh grated Parmesan cheese for topping pasta approximate 2 tablespoons per serving

1. Pour evaporated skim milk into a medium, heavy-bottomed saucepan. Adding about
a third of the flour at a time, whisk milk and egg yolk briskly into the evaporated skim
milk and flour mixture.

2. Bring mixture to gentle boil over medium heat; whisking constantly continue to cook
10 minutes or until sauce thickens. Add salt, pepper, butter flavoring and nutmeg;
reduce heat to low add Parmesan cheese and nutmeg and simmer for 5 minutes,
whisking often.

3. Adjust seasonings and serve or set aside. Cover surface of sauce with plastic wrap
or wax paper to prevent a skin from forming.

Yield: 4 servings of ¾ -cup sauce with 1 cup linguini at approximately 400 calories; 8
grams total fat; 3.3 grams saturated fat; 75 milligrams cholesterol; 54 grams
carbohydrate; 1.4 grams dietary fiber; 7 grams protein; 625 milligrams sodium.

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