Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Cream Cheese; Cubed |
| 1 cup | Parmesan Cheese; Shredded |
| ½ cup | Margarine |
| ½ cup | Milk |
| 8 ounces | Fettuccine; Cooked |
1. Stir cream cheese, Parmesan cheese, butter and milk in large saucepan on low heat until smooth.
2. Add fettuccine; toss lightly.
3. Serve with additional Parmesan cheese, if desired.
Makes 4 servings.
Recipe by: Philly
Posted to recipelu-digest Volume 01 Number 401 by "Diane. Geary" <diane@...> on Dec 25, 1997