I found this in a Better Homes & Gardens magazine. It makes 6 servings.
1 lb spinach fettuccine or linguine (I used whole wheat)
1 Tbsp unsalted butter
2 garlic cloves, minced*
3 Tbsp flour
2 cups fat-free half and half
1/4 tsp each salt, pepper, and ground nutmeg*
1/4 cup grated Parmesan
Cook pasta according to directions. Meanwhile, melt butter in a medium saucepan. Add garlic and cook over low heat for one minute or until fragrant.
Whisk in flour, then slowly whisk in half and half until well combined. Whisk in salt, pepper, and nutmeg, and bring to a boil, whisking frequently (this recipe is a great opportunity to perfect your whisking skills!).
Reduce heat and simmer 5 minutes or until thickened. Remove from heat and stir in cheese until melted.
Drain pasta & return to pot. Add sauce and toss to mix and coat.
*Fresh minced garlic is essential for the best flavor!
*I loved the nutmeg but next time I might cut it down to 1/8 tsp or so. Just adjust according to your taste! This is more of a sweet-tasting alfredo.