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    Fettuccine with Light Alfredo Sauce


    Source of Recipe


    Aunt Saunny

    1 lb Fettucine, Linguine or Spaghetti, uncooked
    1 cup evaporated skim milk
    1/2 cup chopped fresh parsley
    1/4 tsp white pepper
    1/2 cup grated Parmesan cheese
    4 oz green onions, sliced (white parts only)
    White pepper to taste

    1 Prepare pasta according to package directions; drain.
    2 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.
    3 Season to taste with white pepper.


    Servings: 4

 

 

 

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