Yield: 6 Servings
|12 ounces||RONZONI Fettuccine uncooked|
|1¼ cup||Lowfat 2% milk|
|2 ounces||Neufchatel cheese; cubed|
|¼ cup||Reduced-fat sour cream|
|½ teaspoon||Garlic powder|
|¼ teaspoon||Ground black pepper|
|1 cup||Grated Parmesan cheese|
|2 teaspoons||Dried parsley flakes|
Cook pasta according to package directions; drain. Meanwhile, in medium saucepan over LOW heat, whisk together milk, Neufchatel cheese, sour cream, and seasonings until hot and smooth. DO NOT BOIL; remove from heat. Stir in Parmesan cheese and parsley until smooth.
Toss hot pasta and sauce; serve immediately. 6 servings (about 1 cup each).
Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias