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