Light Alfredo
Yield
servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
evaporated milk
nonfat |
|
| ¼ | pound |
Parmesan cheese
freshly grated |
|
| 1 | x |
black pepper
fresh ground |
*
|
| 8 | ounces |
pasta
|
|
| garnish | |||
| 1 | x |
parsley leaves
fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
evaporated milk
nonfat |
|
| 113.4 | g |
Parmesan cheese
freshly grated |
|
| 1 | x |
black pepper
fresh ground |
*
|
| 231.2 | ml/g |
pasta
|
|
| garnish | |||
| 1 | x |
parsley leaves
fresh |
*
|
Directions
In a large saucepan, bring the evaporated milk to a simmer over moderate heat.
Stir in the parmesan and as soon as it has melted and the sauce is thick and creamy, pour over cooked pasta.
Season to taste with black pepper.
