We hope you enjoy this lightened version of a rich and traditional classic.
ounces uncooked fettuccine
cup evaporated fat-free milk
cup grated reduced-fat Parmesan cheese blend
Chopped fresh parsley
Cook fettuccine as directed on package.
While fettuccine is cooking, heat margarine and milk in 2-quart saucepan over low heat, stirring constantly, until margarine is melted. Stir in cheese, salt and pepper.
Drain fettuccine. Pour sauce over fettuccine; stir until fettuccine is well coated. Sprinkle with parsley.
Fat-free evaporated milk is commonly sold in cans with other canned milk products such as sweetened condensed milk.
Looking for an easy way to dress up this classic dish? Simply stir in cooked shrimp with the evaporated fat-free milk and serve with freshly shredded Parmesan cheese and lemon wedges.
Avoid those pasta boil-overs: After water comes to a boil and you add the pasta, cover the saucepan and turn off the heat. (Pasta should be thoroughly covered with water at this point.) Let stand about 15 minutes, stirring once or twice; drain.
To make this dish even faster, buy refrigerated fettuccine. Most kinds are ready in just a few minutes.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 13 g
- Saturated Fat
- 3 g
- 35 mg
- 580 mg
- 110 mg
- Total Carbohydrate
- 36 g
- Dietary Fiber
- 3 g
- 8 g
- Vitamin A
- Vitamin C
Exchanges:2 1/2 Starch; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.