• 1 tbsp butter (I recommend using margarine or the AWESOME gourmet parmesan butter)
• 2 garlic cloves, minced (I used more bottled)
• 1 tbsp all-purpose flour
• 1 cup fat-free milk
• 1/4 cup fat-free cream cheese
• 1/4 cup Asiago or Parmesan cheese (Kraft has a nice blend)
• 1 cup broccoli florets (I added more)
• 1 medium bell pepper, seeded and cut into 1" pieces
• 1 carrot, thinly sliced (I left this out)
• 4 cups hot cooked linguine

1. In medium saucepan over med-low heat, melt the butter. Saute the garlic until fragrant, about 30 seconds. Whisk in the flour then gradually whisk in the milk; cook, stirring constantly, until slightly thickened, about 2 minutes.
2. Whisk in the cream cheese and Asiago; cook, stirring, until smooth, 1-2 minutes. Remove from heat and cover to keep warm.
3. Meanwhile, place broccoli, bell pepper and carrot in steamer basket; set in a saucepan over 1” of boiling water. Cover and steam until tender-crisp, about 3 minutes. (Note: I just put the veggies in a bowl and added 2 tbsp of water and microwaved them until tender-crisp)
4. 4.In large bowl, combine the pasta and steamed vegetables. Add the cheese sauce; toss and coat thoroughly.
5. I recommend serving with Caesar salad and crusty French bread.
6. Original recipe yields 1 ½ cups per serving (serves 4) = 6 points

This was an awesome recipe that was quick and easy!