Fettuccini alfredo lite

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.

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