Olive garden alfredo fettucine
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -----waldine van geffen vghc | ||
| 8 | ounces | Cream cheese; cut in bits |
| ¾ | cup | Parmesan cheese; grated |
| ½ | cup | Butter or margarine |
| ½ | cup | Milk |
| 8 | ounces | Fettuccine; cook; drain |
Directions
In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth.
Toss pasta lightly with sauce, coating well. Leftovers freeze well.
Source: Gloria Pitzer's Secret Recipes