Low-Fat Alfredo Sauce

1. 1

   In a saucepan, combine the evaporated skimmed milk, 2 tablespoons grated nonfat Parmesan cheese, 3 teaspoons butter-flavored sprinkles and 1/4 teaspoon ground white pepper.

2. 2

   Stir well. Cook on med-low til sauce is heated through.

3. 3

   Gently stir in 10 oz of cooked, drained fettuccine pasta.

4. 4

   (Add a little more milk if it seems too dry.) Remove pot from heat and add the remaining 6 tablespoons grated nonfat Parmesan and toss.

5. 5

   Garnish with scallions and parsley.

6. 6

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.