This is from a Pampered Chef cookbook, and my DH LOVES this recipe. The points can be reduced, you can use ICBINB as a replacement for butter, and lite Parmesan cheese instead of regular.

Serves 6 (2.75 pts for sauce serving, plus 3pts for 1cup pasta)

1 lb fettuccini or linguine, cooked
1 1/2 tablespoons butter, melted
1 tsp garlic salt
1 1/2 tablespoons all-purpose flour
2 cups skim milk
3 tablespoons light cream cheese
1/2 cup (2 ounces) grated Parmesan cheese
2 tsp dried parsley

Cook pasta according to package directions; drain and keep warm. Meanwhile in large saucepan, melt butter over low heat. Add garlic; cook, and stir 30 seconds. Blend in flour; cook and stir 1 minute. Gradually whisk in milk. Cook and stir until mixture comes to a boil and thickens. Remove from heat; stir in cheeses and parsley until cheeses melt.