Fettuccini Alfredo II Recipe

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

Brief

Servings: 8

Yield: 8 servings

Fettuccini Alfredo II Recipe

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

Italian Chickpea 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 Recipe

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.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.