Fettuccini Alfredo II

Recipesfull introduces to you: Italian Recipes. (Fettuccini Alfredo II). Garlicky fettuccini Alfredo! Garnish with fresh parsley and grated Parmesan cheese.

Brief

Servings: 8

Yield: 8 servings

Fettuccini Alfredo II

Ingredients

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

Piadina Romagnola (Italian Flat Bread)

World Cuisine

Directions

Step 1

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.

Step 2

In a blender puree milk and garlic mixture with cream cheese until smooth.

Step 3

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.

Step 4

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.

Nutritional Information

Fettuccini Alfredo II

Servings Per Recipe:8

Calories: 283.6

% Daily Value *

Protein: 14.3g 29%

Carbohydrates: 49.5g 16%

Dietary Fiber: 2g 8%

Sugars: 8.2g

Fat: 3.6g 6%

Saturated Fat: 1.6g 8%

Cholesterol: 8.9mg 3%

Vitamin A Iu: 269.8IU 5%

Niacin Equivalents: 4.9mg 38%

Vitamin B6: 0.2mg 10%

Vitamin C: 1.7mg 3%

Folate: 119mcg 30%

Calcium: 236.8mg 24%

Iron: 2mg 11%

Magnesium: 44.5mg 16%

Potassium: 317.4mg 9%

Sodium: 153.5mg 6%

Calories From Fat: 32.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.