Smoked Salmon Fettuccine Alfredo

12 oz. Fettuccine, uncooked
1 tbsp. butter or margarine
1 large clove garlic, pressed
1 tbsp. all-purpose flour
1 cup skim milk
1 cup grated Parmesan cheese
1/3 cup non-fat sour cream
1 tbsp. chopped fresh dill
8 oz. smoked salmon, cut into small pieces
2 tbsp. capers

Melt butter or margarine in a saucepan over low heat. Add garlic; cook 1 minute.

Add flour, stirring constantly. Gradually stir in milk; cook, stirring constantly, until thickened. Add Parmesan cheese and sour cream; cook and stir until cheese melts. Stir in dill. Set aside and keep warm.

Cook fettuccine according to package directions; drain. Place in a large bowl; add salmon, capers and sauce. Toss well. Serve immediately.

Servings: 6
Source: National Pasta Association