Fettu-Skinny Alfredo

I have adapted this recipe to meet my families needs and it has worked well for us.

2 1/2 teaspoons unbleached all-purpose flour
1 cup plus 2 Tablespoons fat-free half and half
1/2 cup plus 2 Tablespoons grated parmiganio Regganio cheese, divided
1/2 teaspoon garlic powder or more to taste
1/8 teaspoon salt, or to taste
3Tablespoon light butter
Parsley, optional
1 box (13.25 oz) Barilla Whole Grain Pasta (penne, linguine, rotini, fettuccine, whatever your family likes)

Cook pasta according to package.  Slowly whisk the half and half into the flour, stirring to remove lumps.  In a medium saucepan over medium heat, put half and half mixture and 1/2 cup Parmigiano Regganio, garlic powder and salt to taste.  Cook, stirring constantly, until the mixture is as thick as a gravy, 5 to 7 minutes.  Stir in the butter until it melts and is well incorporated.  Toss in the cooked pasta.  If it needs to be thickened more, just keep tossing.  Divide among 6 plates and top with a teaspoon of Parmiganio Regganio and parsley.  Serve immediately.

Makes 6 (1 cup) servings for 326 calories per serving.  You can use less butter if you like.  You can also add 3 1/2 ounces of shrimp or extra-lean grilled chicken for an additional 100 calories.  Adapted from the Most Decadent Diet ever by Devin Alexander