Instructions

1. Heat chicken or vegetable broth in a small saucepan over the stove. Use a fat free broth to keep the sauce light on calories. Alternatively, if you are making pasta at the same time, use the water the pasta was boiled in. For 4 cups of sauce, use about 2 cups of hot broth or pasta water.

2. Melt butter in a separate saucepan over medium heat, using about 5 to 6 tablespoons per 4 cups of sauce. You can use margarine to keep the calories low, but the flavor won't be the same. Consider using a hybrid butter that is half butter, half canola oil, which will significantly reduce the fat and calorie amount without losing all the flavor.

3. Stir flour into the melted butter, whisking constantly for about 1 minute to create a thick roux, or base, for your sauce. Slowly stir in the hot broth or pasta water, followed by the milk. For 4 cups of sauce, use a 1/2 cup of flour, 2 cups of broth or pasta water and up to 2 cups of milk. Use any type of low or reduced fat milk you prefer to keep the sauce light.

4. Stir the roux constantly until it is smooth and slightly thickened. Whisk in fresh, reduced-fat Parmesan cheese and continue to whisk until the cheese has melted into the sauce and is smooth. You'll need about 1 cup of Parmesan cheese for 4 cups of sauce.

5. Reduce the heat to low and adjust the Parmesan butter sauce to your preference, adding more broth or pasta water to thin it out, a little more flour to thicken, or more Parmesan if you want it a little cheesier.