Fettuccine with Light Alfredo Sauce
Serves: 4Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy
Serves: 4
Ingredients
- 1 cup evaporated skim milk
- ½ cup freshly grated Parmesan cheese
- ½ cup finely chopped parsley
- 1 lb. fettuccine, cooked, drained, and kept warm
- ¼ tsp. ground white pepper
Directions
- Heat the milk in a deep saucepan over medium heat. Simmer but do not boil. Add the Parmesan cheese and parsley.
- As soon as the cheese has melted and the sauce is thick and creamy, remove from the heat and toss with the pasta. Season with white pepper.
Amount per serving | |
---|---|
Calories | 530 |
Total Fat | 6g |
Saturated Fat | 2g |
Cholesterol | 10mg |
Sodium | 260mg |
Total Carbohydrate | 95g |
Dietary Fiber | 5g |
Sugars | 9g |
Protein | 24g |
Recipe Information
Serves: 4
Ingredients
- 1 cup evaporated skim milk
- ½ cup freshly grated Parmesan cheese
- ½ cup finely chopped parsley
- 1 lb. fettuccine, cooked, drained, and kept warm
- ¼ tsp. ground white pepper
Directions
- Heat the milk in a deep saucepan over medium heat. Simmer but do not boil. Add the Parmesan cheese and parsley.
- As soon as the cheese has melted and the sauce is thick and creamy, remove from the heat and toss with the pasta. Season with white pepper.
Nutrition Information
Amount per serving | |
---|---|
Calories | 530 |
Total Fat | 6g |
Saturated Fat | 2g |
Cholesterol | 10mg |
Sodium | 260mg |
Total Carbohydrate | 95g |
Dietary Fiber | 5g |
Sugars | 9g |
Protein | 24g |