Low Fat

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CREAMY LOWFAT FETTUCCINE ALFREDO

 

Recipe By : Adapted from Low Fat & Fast by Vegetarian Times

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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1 recipe homemade fettucciine -- OR 3/4 lb dried

2 cups evaporated skim milk -- or low fat soy milk

1/2 cup white sauce mix

5 cloves garlic -- minced or pressed

6 tbsp Parmesan cheese -- freshly grated

1/4 cup parsley -- chopped

Freshly ground black pepper -- to taste

2 cups steamed & chopped veggies of your choice

such as carrots, green beans, zucchini,

onions, broccoli or peas -- * see note

 

Put up a pot of water for pasta. When boiling, add salt and pasta and

cook for a couple of minutes (if fresh) or according to box directions

until al dente. Drain. Set aside.

 

Meanwhile, heat a large nonstick skillet; add evaporated skim milk, 1/2

cup white sauce mix and the garlic. Bring to a simmer; stirring

frequently. Add cheese.

 

Continue cooking until cheese melts and sauce thickens. Stir in parsley

and black pepper. Put cooked pasta in large serving bowl. Place

vegetables on top and cover with the sauce. Toss gently and serve

immediately.

 

Makes 4 servings.

 

Book Hiint: You may substitute 1-1/2 cups powdered skim milk mixed with

1-1/4 cups water for the evaporated skim milk.

 

 

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NOTES : * I omitted the veggies and made a salad instead.

 

Original recipe did not call for white sauce mix. It was just the milk,

garlic, cheese and parsley but didn't seem to me that the sauce would

thicken without some type of thickener so I added the white sauce mix.

 

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