*low-fat fettucini alfredo

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

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