Fettuccine alfredo nuovo
6 Servings
Ingredients
| Quantity | 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 |
Directions
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