Fettuccini Alfredo II recipe

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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

Nutrition Info

283.6 calories
carbohydrate: 49.5 g
cholesterol: 8.9 mg
fat: 3.6 g
fiber: 2 g
protein: 14.3 g
saturatedFat: 1.6 g
servingSize: -
sodium: 153.5 mg
sugar: 8.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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

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