Fettuccine with light alfredo sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fettucine or Linguine OR Spaghetti, uncooked |
| 1 | cup | Evaporated skim milk |
| ½ | cup | Chopped fresh parsley |
| ¼ | teaspoon | White pepper |
| ½ | cup | Grated Parmesan cheese |
| 4 | ounces | Green onions, sliced (white parts only) |
| White pepper to taste | ||
Directions
Prepare pasta according to package directions; drain. In a large saucepan, bring the evaporated milk to a simmer over moderate heat.
Stir in the Parmesan cheese, green onions and parsley. As soon as it has melted, and the sauce is thick and creamy, pour over cooked pasta. Season to taste with white pepper.
Each serving provides: 917 Calories; 37.9 g Protein; 171 g Carbohydrates; 7.7 g Fat; 12⅒ mg Cholesterol; 320 Sodium. Calories from Fat: 8%
Copyright National Pasta Association () (Reprinted with permission)