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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Light Fettuccine Alfredo Recipe

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This recipe for Light Fettuccine Alfredo is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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