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Fettuccine with Light Alfredo Sauce

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Submitted by mike

YIELD

6 servings

PREP

10 min

COOK

30 min

READY

45 min

Ingredients

1 453.6
POUND G PASTA, FETTUCCINE
uncooked
1 237
CUP ML EVAPORATED MILK
skim
½ 118
CUP ML PARSLEY LEAVES
fresh, chopped
¼ 1.3
TEASPOON ML WHITE PEPPER
½ 118
CUP ML PARMESAN CHEESE
grated
4 115.6
OUNCES ML/G SCALLIONS, SPRING OR GREEN ONIONS
white parts only
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 118g (4.2 oz)
Amount per Serving
Calories 348 13% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 158mg 7%
Total Carbohydrate 20g 20%
Dietary Fiber 3g 11%
Sugars g
Protein 30g
Vitamin A 12% Vitamin C 14%
Calcium 18% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 

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