Fettuccini Alfredo II

Directions

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

Methods :

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.

In a blender, puree milk and garlic mixture with cream cheese until smooth.

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.

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.