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Fettuccine Alfredo Light
1 pound fettuccine, uncooked
1 cup evaporated skim milk
1/2 cup fresh parsley
1/2 cup grated parmesan cheese
4 oz. green onions, sliced- white parts only
white pepper to taste
Cook pasta according to package directions and drain. In a
large saucepan, bring the evaporated milk to a simmer over
moderate heat. Stir in the parmesan cheese, onions and
parsley. As soon as the cheese has melted and the sauce
is thick and creamy, pour over the cooked pasta. Season
to taste with white pepper.
Makes 4 servings.
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