Fettuccini Alfredo II
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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. 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. In a blender, puree milk and garlic mixture with cream cheese until smooth.
- 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. 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
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