Fettuccine Alfredo
Source of Recipe
Cooking Light January 1997
Recipe Introduction
Points: 9
Number of Servings 6
List of Ingredients
1 pound uncooked fettuccine
1 tablespoon butter (I used light butter)
1-1/4 cups half-and-half (I used fat-free)
3/4 cup (3 ounces) grated fresh Parmesan cheese (I used half Parmesan out of the green container and half fresh grated Romano)
1/2 teaspoon salt
1/4 teaspoon black pepper
Recipe
1. Cook pasta according to package directions, omitting salt and fat.
2. Melt butter in a large skillet over medium heat. Add half-and-half, cheese, salt, and pepper; cook 1 minute, stirring constantly. Reduce heat; add pasta, tossing gently to coat.
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