Fettuccini Alfredo Ii

Ingredients

• Servings: 8
• 1 1/2 cups nonfat evaporated milk
• 10 cloves garlic
• 1 pound dry fettuccine pasta
• 1/2 cup nonfat milk
• 1 teaspoon cornstarch
• 2 tablespoons lowfat cream cheese
• 1/2 cup grated parmesan cheese

Recipe

• 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.
• in a blender, puree milk and garlic mixture with cream cheese until smooth.
• 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.
• 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.