Fettuccini Alfredo II

Garlicky fettuccini Alfredo! Garnish with fresh parsley and grated Parmesan cheese.

Original recipe makes 8 servings

Ingredients

1 1/2 cups nonfat evaporated milk
10 cloves garlic
1 pound dry fettuccine pasta
1/2 cup nonfat milk
1 teaspoon cornstarch
2 tablespoons lowfat cream cheese
1/2 cup grated Parmesan cheese

Directions

  1. Combine 1 1/2 cup evaporated milk and garlic cloves in a pan, heat and simmer until garlic is soft (about 15-20 minutes). Milk will reduce a little.
  2. In a blender, puree milk and garlic mixture with cream cheese until smooth.
  3. Return mixture to pan and add 1/2 cup nonfat milk and cornstarch. Heat to simmer. Sauce will thicken slightly. Add 1/4 cup parmesan cheese.
  4. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss sauce with cooked pasta. Season with salt and pepper and serve with parsley sprinkled on top. Serve remaining parmesan cheese separately.

Nutrition

Calories: 284 kcal
Carbohydrates: 49.5 g
Cholesterol: 9 mg
Fat: 3.6 g
Fiber: 2 g
Protein: 14.3 g
Sodium: 153 mg