Fettuccine alfredo nuovo

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

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