Fettuccine with Light Alfredo Sauce

Yield:
4 servings

Ingredients:

  1. 1 pound fettuccine, linguine or spaghetti, cooked according to package directions and drained
  2. 1 cup evaporated skim milk
  3. 1/2 cup chopped fresh parsley
  4. 1/4 teaspoon white pepper
  5. 1/2 cup grated Parmesan cheese
  6. 4 green onions, sliced (white part only)
  7. White pepper (to taste)
Directions:

In a large saucepan, bring the evaporated milk to a simmer over moderate heat.

Stir in the Parmesan cheese, green onion, parsley and 1/4 teaspoon white pepper.

As soon as the cheese has melted, and the sauce is thick and creamy, pour over cooked pasta. Season to taste with white pepper.

Source: National Pasta Association www.ilovepasta.org


TDS 3