LIGHT GARLIC FETTUCCINE ALFREDO

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Light Garlic Fettuccine Alfredo image

Heavy cream has been replaced with evaporated milk to make this more calorie conscious. Delicious!

Provided by Anita Hoffman

Categories     Pasta

Time 15m

Number Of Ingredients 7

1 box (8 ounces) fettuccine, cooked
3 Tbsp butter
1 Tbsp minced garlic
1 can(s) (12 ounces) evaporated milk
1 c parmesan cheese, grated
salt and pepper to taste
1/2 c fresh italian parsley, chopped (optional)

Steps:

  • 1. Add butter to a large skillet and melt. Add garlic and saute until golden. Pour in evaporated milk and bring to a boil. Boil 2-3 minutes.
  • 2. Add cheese and stir until melted and smooth. Add salt and pepper. Toss cooked fettuccine with sauce and parsley.
  • 3. Serve immediately.

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