Fettuccine with Light Alfredo Sauce
Yield
6 servingsPrep
10 minCook
30 minReady
45 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pasta, fettuccine
uncooked |
|
| 1 | cup |
evaporated milk
skim |
|
| ½ | cup |
parsley leaves
fresh, chopped |
|
| ¼ | teaspoon |
white pepper
|
|
| ½ | cup |
Parmesan cheese
grated |
|
| 4 | ounces |
scallions, spring or green onions
white parts only |
|
| 1 | x |
white pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pasta, fettuccine
uncooked |
|
| 237 | ml |
evaporated milk
skim |
|
| 118 | ml |
parsley leaves
fresh, chopped |
|
| 1.3 | ml |
white pepper
|
|
| 118 | ml |
Parmesan cheese
grated |
|
| 115.6 | ml/g |
scallions, spring or green onions
white parts only |
|
| 1 | x |
white pepper
to taste |
*
|
Directions
Prepare pasta according to package directions, drain.
In a large saucepan, bring the evaporated milk to a simmer over moderate heat.
Stir in the Parmesan cheese, green onions and parsley.
As soon as it has melted, and the sauce is thick and creamy, pour over cooked pasta.
Season to taste with white pepper.
