| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta |
6 |
Servings |
INGREDIENTS
| 8 |
oz |
Fettuccine |
| 1 |
tb |
Light margarine |
| 2 |
|
Cloves garlic, minced |
| 1 |
c |
Evaporated skim milk |
| 3 |
tb |
Parmesan cheese <or Romano>, grated |
| 1 |
ts |
Basil |
| 1/8 |
ts |
Nutmeg |
| 1/4 |
c |
Fresh parsley, chopped |
|
|
Fresh ground black pepper, optional |
INSTRUCTIONS
Cook fettuccine as instructed on package, omitting any fat and salt. Drain.
Return to pan and stir in margarine and garlic, mixing gently to coat
pasta. Add milk, cheese, basil and nutmeg. Cook, stirring constantly, over
medium heat until just thickened, about 5 to 7 minutes. Sprinkle with
chopped parsley and pepper, if desired. Serve immediately.
NOTES : I added more garlic cloves than listed.
Recipe by: Lion House Lite Recipes
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
"SilkyKitty@prodigy.net" <SilkyKitty@prodigy.net> on Mar 8, 1997.
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”