Fettuccine Florentine

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Oxmoor House


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2 teaspoons reduced-calorie margarine

1 small clove garlic, minced

1/2 cup plus 2 tablespoons skim milk

1 1/2 teaspoons all-purpose flour

1 tablespoon light process cream cheese product

1/4 cup plus 2 teaspoons freshly grated Parmesan cheese, divided

2 ounces fettuccine, uncooked

2 ounces spinach fettuccine, uncooked

1/3 cup diced cooked reduced-fat, low-salt ham

1/4 cup frozen English peas, thawed

Freshly ground pepper

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