FETTUCCINE WITH LIGHT ALFREDO SAUCE
Makes: 4 Servings
1 lb Fettuccine, Linguine or Spaghetti, uncooked
1 cup evaporated skim milk
1/2 cup fresh parsley, chopped
1/4 tsp white pepper
1/2 cup Parmesan cheese
4 oz green onions, sliced (white parts only)
white pepper to taste
1. Prepare pasta according to package directions; drain.
2. In a large saucepan, bring the evaporated skim milk to a simmer over a moderate heat.
3. Stir in Parmesan cheese, green onions and parsley.
4. As soon as it has melted, and the sauce is thick and creamy, pour over cooked pasta.
5. Season to taste with white pepper.
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