Fettuccini Alfredo II Recipe

Ingredients
<br>- 1 1/2 cups nonfat evaporated milk
<br>- 10 cloves garlic
<br>- 1 pound dry fettuccine pasta
<br>- 1/2 cup nonfat milk
<br>- 1 teaspoon cornstarch
<br>- 2 tablespoons lowfat cream cheese
<br>- 1/2 cup grated Parmesan cheese
<br><p></p>Directions
<br>step 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.
<br>step 2: In a blender, puree milk and garlic mixture with cream cheese until smooth.
<br>step 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.
<br>step 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.
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Ingredients
- 1 1/2 cups nonfat evaporated milk
- 10 cloves garlic
- 1 pound dry fettuccine pasta
- 1/2 cup nonfat milk
- 1 teaspoon cornstarch
- 2 tablespoons lowfat cream cheese
- 1/2 cup grated Parmesan cheese

Directions
step 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.
step 2: In a blender, puree milk and garlic mixture with cream cheese until smooth.
step 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.
step 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.

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