“No Fear” Alfredo

4 tablespoons extra-virgin olive oil

4 tablespoons flour

¼ teaspoon red pepper flakes

4-5 cloves fresh garlic, minced

1 cup evaporated low-fat or skim milk

1 cup low-sodium chicken or vegetable broth

1 cup shredded low-fat four-cheese blend

¼ cup grated parmesan cheese

½ teaspoon ground nutmeg

¼ cup dry white wine

1 teaspoon lemon zest

Salt and pepper to taste

¼ cup chopped fresh parsley

6 wedges fresh lemon

1 pound fettuccine pasta, cooked

Add oil to a large skillet over medium heat, cook red pepper flakes and garlic until fragrant. Add flour a cook 2 to 3 minutes, stirring constantly.Add evaporated milk and broth and stir to blend well. Add cheeses, nutmeg, wine, lemon zest, salt and pepper and stir until cheese has melted and sauce is smooth and slightly thickened. Do not boil.Stir in chopped parsley and pour over cooked pasta. Squeeze a wedge of fresh lemon over each serving and sprinkle with additional grated cheese.Serves six.Cook#146;s note: Add cooked chicken, shrimp, broccoli or sauteed mushrooms if desired.