Do I look fat in this?

So, I've decided I believe in evolution. (gasp!)
It's ok, Mom. I don't necessarily believe that I came from a bump on a log in the bottom of the primordial soup. But I do believe that over the past millions or thousands of years, people have evolved and adapted to their specific environments. How do I know this is true? Well, a majority of my heritage is from Russia. Freezing cold, snow without the Christmas, Arctic Circle... Russia.
Genetically they have had to adapt to this climate, their bodies developing a permanent layer of protection (fat) against the cold. It's quite amazing actually, how our bodies evolve to protect us from our natural environments. Unfortunately for me, I live in North America. Yet, I still have the protective (naturally fat) genetics. A lot of my time and energy is spent fighting my bodies natural way of storing calories. Perhaps this explains why if I were to eat only what my body (emotions) wanted, I could be in serious trouble with the Body Mass Index. (Which really, is a completely ridiculous standard... just because I'm short doesn't mean I don't have heavy bones. Yeesh).
All this to say, I have to be very creative in finding ways to satisfy my genetic desires for rich, comfort foods in order to survive in North America. Everyone loves Alfredo sauce on their pasta, but not everyone's genetics allow them to eat it on a regular basis. I have found an amazing recipe from Kraft that combines the richness of Alfredo sauce without increasing my Muffin Top.

Smarter Fettuccine Alfredo

300 g (1/3 of 900-g pkg.) fettuccine, uncooked

1-1/4 cups 25%-less-sodium chicken broth

4 tsp. flour

1/3 cup (1/3 of 250-g tub) PHILADELPHIA Light Cream Cheese Spread

3 Tbsp. KRAFT 100% Light Parmesan Grated Cheese, divided

1/4 tsp. ground nutmeg

1/8 tsp. pepper

2 Tbsp. chopped fresh parsley

COOK pasta as directed on package.

MEANWHILE, combine broth and flour in medium saucepan. Stir in cream cheese spread, 2 Tbsp. of the Parmesan cheese, the nutmeg and pepper; cook 2 min., stirring constantly with wire whisk until mixture boils and thickens.

DRAIN pasta. Toss with sauce. Sprinkle with remaining 1 Tbsp. Parmesan cheese and the parsley.

Just to add to the fabulousness of this dish, while the sauce is thickening, and the pasta boiling, I like to quick-fry shrimp and fresh garlic in a little EVOO. It is a perfect addition to an amazing pasta dish. I also saute a little fresh garlic in the saucpan, then add the flour and broth. The more garlic the better!

Serve in big bowl with a big side of salad, just to make sure you are getting your 8-10 servings of fresh veggies. Enjoy!