Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 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 | Salt |
| 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