Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Fettuccine |
| 1 tablespoon | Light margarine |
| 2 \N | Cloves garlic, minced |
| 1 cup | Evaporated skim milk |
| 3 tablespoons | Parmesan cheese <or Romano>, grated |
| 1 teaspoon | Basil |
| ⅛ teaspoon | Nutmeg |
| ¼ cup | Fresh parsley, chopped |
| \N \N | Fresh ground black pepper, optional |
Cook fettuccine as instructed on package, omitting any fat and salt. Drain.
Return to pan and stir in margarine and garlic, mixing gently to coat pasta. Add milk, cheese, basil and nutmeg. Cook, stirring constantly, over medium heat until just thickened, about 5 to 7 minutes. Sprinkle with chopped parsley and pepper, if desired. Serve immediately.
NOTES : I added more garlic cloves than listed.
Recipe by: Lion House Lite Recipes Posted to TNT - Prodigy's Recipe Exchange Newsletter by "SilkyKitty@..." <SilkyKitty@...> on Mar 8, 1997.