Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 6 ounces | Dry fettucini |
| 1 cup | Evaporated Skim milk |
| 2 eaches | Garlic cloves |
| 3 tablespoons | Grated parmesan cheese |
| ⅛ cup | Chopped fresh parsley |
| 1 x | Pepper |
Cook pasta according to directions. Drain. Place pasta in a large nonstick saute' pan along with milk and garlic. Bring to a simmer, stirring frequently. Add cheese. Continue cooking until cheese melts and sauce thickens. Stir in parsley and black pepper. 179 Cal, 15g Protein, 4g Fat, 23g Carb, 11mg Chol; and 320mg Sodium From: Lawrence Kellie - 10 May 92 Reposted in 2 servings by Sheila Exner - Jan. '95 Submitted By FRED TOWNER On 02-05-95