ALFREDO WITH EVAPORATED MILK RECIPES

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FETTUCCINE ALFREDO (LIGHTER RECIPE) RECIPE - BETTYCROCKER.COM



Fettuccine Alfredo (lighter recipe) Recipe - BettyCrocker.com image

We hope you enjoy this lightened version of a rich and traditional classic.

Provided by Betty Crocker Kitchens

Total Time 25 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 7

8 ounces uncooked fettuccine
1/3 cup margarine
1/2 cup evaporated fat-free milk
3/4 cup grated reduced-fat Parmesan cheese blend
1/2 teaspoon salt
1/8 teaspoon pepper
Chopped fresh parsley

Steps:

  • 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.

Nutrition Facts : Calories 280 , CarbohydrateContent 36 g, CholesterolContent 35 mg, FatContent 2 , FiberContent 3 g, ProteinContent 8 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 580 mg

FETTUCCINI ALFREDO II RECIPE | ALLRECIPES



Fettuccini Alfredo II Recipe | Allrecipes image

Garlicky fettuccini Alfredo! Garnish with fresh parsley and grated Parmesan cheese.

Provided by MARAN

Categories     World Cuisine    European    Italian

Yield 8 servings

Number Of Ingredients 7

1?½ cups nonfat evaporated milk
10 cloves garlic
1 pound dry fettuccine pasta
½ cup nonfat milk
1 teaspoon cornstarch
2 tablespoons lowfat cream cheese
½ cup grated Parmesan cheese

Steps:

  • Combine 1 1/2 cup evaporated milk and garlic cloves in a pan, heat and simmer until garlic is soft (about 15-20 minutes). Milk will reduce a little.
  • In a blender, puree milk and garlic mixture with cream cheese until smooth.
  • Return mixture to pan and add 1/2 cup nonfat milk and cornstarch. Heat to simmer. Sauce will thicken slightly. Add 1/4 cup parmesan cheese.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss sauce with cooked pasta. Season with salt and pepper and serve with parsley sprinkled on top. Serve remaining parmesan cheese separately.

Nutrition Facts : Calories 283.6 calories, CarbohydrateContent 49.5 g, CholesterolContent 8.9 mg, FatContent 3.6 g, FiberContent 2 g, ProteinContent 14.3 g, SaturatedFatContent 1.6 g, SodiumContent 153.5 mg, SugarContent 8.2 g

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