Easy Breezy Fettuccine Alfredo

This is a family favorite.  And it only takes about 30 minutes to make.  Perfect weeknight meal!

• 1 TBS butter
• 1 clove garlic, minced
• 1 tsp lemon zest (I use a squirt of lemon juice instead)
• 2 tsp (Gluten Free) all-purpose flour
• 1 cup low-fat milk
• 3/4 tsp Kosher salt
• 2 TBS Neufchtel or low-fat cream cheese
• 3/4 cup grated Parmesan cheese (or blend of cheeses)
• 3 TBS fresh parsley (I always use dried parsley, and then don't add as much)
• 1/2 cup water
• 12 oz (Gluten Free) Penne Rigata pasta
• freshly ground black pepper
• meat of choice (We either use shrimp or left over chicken)
• 1 package frozen peas
• 1 package frozen broccoli, steamed

1. Bring a large pot of water to a boil and cook pasta according to package directions.
2. In a medium skillet, melt butter over medium heat.  Add the garlic and lemon zest, and cook about 1 minute, until garlic is soft.  Be careful, it'll burn fast!  
3. Add in the (Gluten Free) flour and cook about 1 minute, stirring with a wooden spoon.  
4. Whisk in the milk and salt, whisking constantly, until it is thick, about 3 minutes.
5. Add in the cream cheese and Parmesan cheese; whisk until melted.  Stir in the chopped parsley. Add in water and stir.  Stir in pasta, meat of choice, frozen peas, and steamed broccoli.  Stir to coat with sauce.  Serve!