"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Light Fettuccine Alfredo Recipe

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This recipe for Light Fettuccine Alfredo, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Moilanen
Added: Thursday, February 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
12 oz. fettuccine
1 cup evaporated skim milk
1/2cup half and half
2tbsp.butter, cut into small pieces
1 1/2 cups grated fresh Parmesan cheese
2 tbsp. snipped fresh chives

Directions:
Directions:
Cook the pasta according to the directions on the package. Meanwhile, in a medium saucepan, heat the milk, half and half and butter over medium heat just until the butter is melted and the mixture is; hot.

Gradually stir in 1 1/4 cups of the Parmesan cheese. Cook and stir just until the cheese has melted. Drain the [pasta and add the hot pasta to the cheese mixture. Toss until well coated.

To serve, transfer the pasta to plates. Sprinkle with the remaining 1/4 cup of Parmesan cheese and the chives to garnish.

Number Of Servings:
Number Of Servings:
makes 6 servings
Personal Notes:
Personal Notes:
Calories: 397, Fat: 13

 

 

 

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