Light alfredo

Yield: 4 Servings

Measure Ingredient
1 cup Evaporated milk, nonfat
¼ pounds Parmesan cheese -- freshly
Fresh ground black pepper
8 ounces Pasta
Fresh parsley

In a large saucepan, bring the evaporated milk to a simmer over moderate heat. Stir in the parmesan and as soon as it has melted and the sauce is thick and creamy, pour over cooked pasta. Season to taste with black pepper.

Recipe By : Pasta Light Cookbook

Similar recipes