Light Fettuccine Alfredo

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Light Fettuccine Alfredo

Course Pasta
Cuisine Italian
Servings 6
Author Karen

Ingredients

  • 8 ounces uncooked fettuccine
  • 1 tablespoon butter or margarine
  • 2 cloves garlic minced
  • 1 cup evaporated skim milk
  • 3 tablespoons grated Romano or Parmesan cheese
  • 2 tablespoons chopped fresh basil or 1 teaspoon dried basil leaves
  • ⅛ teaspoon nutmeg
  • ¼ cup chopped fresh parsley
  • Coarsely ground black pepper if desired

Instructions

  • Cook fettuccine to desired doneness as directed on package, drain, return to pan.
  • Add butter and garlic, toss to coat.
  • Stir in milk, cheese, basil and nutmeg.
  • Blend well.
  • Cook over medium-high heat for 5 minutes, or just until thickened, stirring constantly.
  • Sprinkle with parsley and pepper, serve immediately.