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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Recipe from the Olive Garden Cookbook Ingredients:
8 ounces cream cheese, cut in bits |
3/4 cup parmesan cheese, grated |
1/2 cup butter or 1/2 cup margarine |
1/2 cup milk |
8 ounces fettuccine, cooked, drained |
Directions:
1. In large saucepan combine cream cheese, parmesan, butter and milk, stirring constantly until smooth.
2. Toss pasta lightly with sauce, coating well.
3. Leftovers freeze well.
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