If the pasta mixture has become thick and tight, thin it with some of the reserved cooking water.
Serves: 6Hands-on: 10 minutesTotal: 15 minutesDifficulty: Easy
- 1 lb. fettuccine
- ½ cup margarine
- 2 cups skim milk
- ⅓ tsp. ground nutmeg
- 1⅓ cups grated Parmesan cheese
- Prepare the fettuccine according to package directions. When pasta is done, drain in a colander and reserve some of the cooking water.
- Meanwhile, melt margarine in a saucepan over medium heat. Whisk in the milk and nutmeg and bring the mixture to simmer.
- Add the fettuccine to the cream mixture and top with the cheese.