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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Garlicky fettuccini Alfredo! Garnish with fresh parsley and grated Parmesan cheese. Ingredients:
1 1/2 cups nonfat evaporated milk |
10 cloves garlic |
1 pound dry fettuccine pasta |
1/2 cup nonfat milk |
1 teaspoon cornstarch |
2 tablespoons lowfat cream cheese |
1/2 cup grated parmesan cheese |
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.
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