Zack loves Italian food, too, but he does not prefer noodle dishes. Surprisingly, he liked this one.
By using evaporated fat free milk instead of whipping cream and reduced-fat Parmesan cheese, you cut the fat of regular Fettuccine Alfredo in half. That sounded perfect to me.
I found this recipe in a Betty Crocker cookbook, so I knew it had to be good. I think Betty Crocker is completely fool-proof. When I get on a big baking/cooking spree, my mom calls me Betty.
Like I said, this recipe was good, but I think I will stick to tomato sauce Italian dishes for a while. This will definitely be my go-to recipe when I am looking for a change, though.
It was really quick and easy.
I served it with some really simple Parmesan Knots (as can be seen in the picture below), but I will feature those in a different post.
Prep: 10 minutes. Total time: 25 minutes. 6 servings.
– 8 oz uncooked fettuccine
– 1/2 cup butter
– 1/2 cup evaporated fat free milk
– 3/4 cup freshly shredded reduced-fat Parmesan cheese
– 1/2 teaspoon salt
– 1/8 teaspoon black pepper
– chopped fresh parsley
In a large sauce pot, cook fettuccine as directed on package.
While fettuccine is cooking, in a 2-quart saucepan, heat butter and milk over low heat, stirring constantly, until butter is melted. Stir in cheese, salt and pepper.
Drain fettuccine; return to sauce pot. Pour sauce over warm fettuccine; stir until fettuccine is well coated. Sprinkle with parsley.