pasta alfredo

Because Alan and I cook dinner for 8 to 18 people every week, we're always looking for dishes that are not only quick to prepare and relatively inexpensive, but ones that are also wholesome and delicious.

Enter pasta alfredo.  It barely resembles the original fettuccine alfredo recipe, but it's still pretty yummy.  This dish would be great for a potluck or other large get-together, but if you're just cooking for a family, I would definitely recommend cutting down this recipe (unless you want to eat pasta for a week).

• 4 boxes of pasta, uncooked (I used radiatore, rotini, fettuccine, and spaghetti, solely because I like to have different textures)
• 1 1/2 C. butter
• 1 T. minced garlic
• 8 oz. cream cheese
• 3 C. skim milk
• 3 tsp. garlic powder
• 2 1/2 tsp. oregano
• 1 tsp. basil
• 1 C. parmesan
• salt and pepper

Cook pasta according to package directions (preferably not until you add the cream cheese, otherwise the pasta will cool).  Melt the butter in a saucepan and add the minced garlic.  Heat and stir until fragrant, then add the cream cheese (it's easier if you cut the cream cheese into eighths beforehand).  Stir until the cream cheese is blended, then add the milk.  Heat through and season with garlic powder, oregano, and basil.  Add the parmesan cheese and stir slowly until the cheese melts, then season to taste with salt and pepper.  Pour over the pasta and toss gently--serve immediately.