Fettuccini Alfredo II

Name: Fettuccini Alfredo II
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

3.9

(42)

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Servings: 8

Cost: $3.03 /serving

Author : MARAN

Ingredients

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Instructions

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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.