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Fettuccini Alfredo II

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Fettuccini Alfredo II

Directions

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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
  • 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.
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