Fettuccini Alfredo II

Fettuccini Alfredo II

by Aubree West 2 years ago
4.4 (9)
283.6 kcal
49.5 g carbs
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Description

Garlicky fettuccini Alfredo! Garnish with fresh parsley and grated Parmesan cheese.

Ingredients
  • 1 ½ cups nonfat evaporated milk
  • 10 cloves garlic
  • 1 pound dry fettuccine pasta
  • ½ cup nonfat milk
  • 1 teaspoon cornstarch
  • 2 tablespoons lowfat cream cheese
  • ½ cup grated Parmesan cheese
Directions
  1. 1. Combine 1 1/2 cup evaporated milk and garlic cloves in a pan, heat and simmer until garlic is soft (about 15-20 minutes). Milk will reduce a little.
  2. 2. In a blender, puree milk and garlic mixture with cream cheese until smooth.
  3. 3. Return mixture to pan and add 1/2 cup nonfat milk and cornstarch. Heat to simmer. Sauce will thicken slightly. Add 1/4 cup parmesan cheese.
  4. 4. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss sauce with cooked pasta. Season with salt and pepper and serve with parsley sprinkled on top. Serve remaining parmesan cheese separately.
Nutrition Facts
serving: 8 servings
calories: 283.6 kcal
carbohydrates: 49.5 g
protein: 14.3 g
saturated fat: 1.6 g
cholesterol: 8.9 mg
sodium: 153.5 mg
fiber: 2 g
sugar: 8.2 g